Designation of the collective label that identifies the beef produced in Garfagnana and Serchio Valley according to a production specification which guarantees the high quality of the meat produced and which provides for thepermanence of the animals in the stables located in the Garfagnana andMedia Valle for a minimum period of 10 months. Feeding must be done withfodder from the farm, with integrated products of plant origin, excluding the use of auzinici. The companies shall be inspected by technicians of the Local Breeders Association regarding compliance with the rules contained in the same discipline and adequacy of breeding facilities of the company, whichmust not cause suffering to animals. Local farmers, as at our grandparents’ time, grow animals with traditional techniques and, often, in the wild. Slaughter must take place only at slaughterhouses under contract who are subjected to greater controls, and where it is carried to the marking of carcasses in fire, after the permit issued by the authority for the management of the brand. At this point the beef of Garfagnana and Serchio Valley comes to affiliated butchers, which must offerthe meat in the bank separately from other denominations in order to allow customers to choice it easily. It must also be exposed the identity certificate of cattle from which permits to locate the product traceability.
Cured Meats and Cheeses