When we talk about gastronomy, many foods and recipes come to mind. Especially if we focus on the province of Granada, famous for its artichokes and asparagus from La Vega, Riofrío trout, or the delicious ham from La Alpujarra. But there’s more, because a product that will be the focus of today’s post has been popular for some time now: Sierra Nevada Pajuna beef.

What is the Sierra Nevada Pajuna cow?

The Pajuna cow is a native breed raised in various mountainous areas of Andalusia, as well as other parts of Castilla-La Mancha. One of its most important production areas is in Sierra Nevada, which serves as one of the birthplaces of the Spanish Pajuna cow. One of the oldest breeds in Europe, 100% Spanish in origin. However, despite being fashionable in recent times, it is a breed on the verge of extinction.

There are only around 700 breeding females of this breed, which represents a significant increase compared to the numbers of a few years ago. But not enough to stop it from being considered an endangered breed. This is mainly due to the fact that most ranchers prefer to raise other, more profitable breeds of cows that offer more kilos of meat than the Pajuna. Although this breed’s meat is of outstanding quality, its meat production is lower than that of other cows.

What makes it special?

Despite producing less meat, the meat produced by this native breed is unparalleled and is considered a gourmet product. This is due to the distribution of animal fat, which tends to infiltrate the animal’s muscle fibers, resulting in juicier, more flavorful meat that can be dry-aged or wet-aged.

Another distinguishing aspect of the Pajuna breed is related to the animal’s lifestyle. This is a breed linked to transhumance that is raised in a 100% natural and traditional way. A breed that practically breeds itself, among the grasslands and valleys of the Sierra Nevada. Far from the intensive farms where animals are supplemented to grow faster and offer greater production.

According to the Pajuna Cow Breeders Association, fewer than 10 cattle were selected for human consumption throughout the peninsula in 2019. And thanks to the care of this association, the species is gradually recovering and is becoming more valued every day.

Two ways for consumers to know whether what they are tasting this meat

  • Certification: Each animal carries a certificate from the Technical Director of the Association, which guarantees that the product is of the Pajuna breed.
  • Genealogical certificate: In addition to the slaughter certificate, they also have a genealogical certificate that identifies their ancestors, date of birth, origin, and herd, among other information.
  • Trekking in the Sierra Nevada to Meet the Pajuna Cow.

At Goinsitu, we offer the perfect experience to get up close and personal with this native breed, offering one of Granada’s best products, along with a trekking experience. This approximately 4-hour activity consists of a 12-kilometer trek along the north face of the Sierra Nevada, where you’ll visit the native cows accompanied by rancher Torcuato and Goinsitu mountain guide Lorena. This activity can be completed with a Pajuna beef tasting and a visit to Calahorra Castle.