History of a very specific breed of cattle
To better understand the specific characteristics of the Vermella Menorquina cow, we need to take a look back at the history of the island, the Balearic Islands and the Iberian Peninsula as a whole. If we consider that the Vermella Menorquina cattle breed is the result of mixing and interbreeding over a very long period of time (a wide variety of cattle breeds were in fact introduced to Menorca by the peoples who once dominated the island), we'd say that the original breeds on which today's Menorcan cow is based derive from the Turdetà strain (also known as convex red) and the Marinera strain.
Although populations of this second breed were long present in the Spanish Llevant zone, i.e. the region corresponding to the Valencian Country and the Murcia region, along the coast, they have now completely disappeared. The Turdetà (or convex red) breed - whose populations are thought to have migrated from the Middle East to south-western Europe in prehistoric times - has survived, giving rise to some of Spain's best-known cattle breeds through cross-breeding. The arrival of these cattle, clearly already the result of cross-breeding between the Turdetà and Marinera breeds , in the area of the Iberian Peninsula and the Balearic Islands, corresponds to the spread of campaniform culture (linked to the manufacture of bell-shaped ceramic vessels) in Europe and North Africa. A migratory movement that dates back to the IIIᵉ millennium BC! This theory of the concordance between the movement of cattle and that of campaniform ceramics is consistent with the hypothesis that members of the Talayotic culture (which developed largely in the eastern part of the Balearic Islands and on Menorca more than anywhere else) raised cows. Cattle bones found during archaeological excavations in many of Menorca's Talayotic buildings are proof that the Talayotic people had a connection with the island's cattle.
Centuries then passed, and the culture of cattle breeding took its course, with the various peoples who occupied Menorca (Phoenician, Greek, Roman, Muslim, Catalan, British, French, etc.) taking care of the island's thriving livestock. It should be noted that during these periods of domination, cattle of other breeds were introduced by the settlers, resulting in further crossbreeding of the Menorcan cow. As a result, the Vermella Menorquina cow is no longer the same as it was 3,000 years ago! However, it has retained most of its characteristics. Characteristics that demonstrate the breed's optimal adaptation to the Menorcan environment. Almost extinct at the end of the last century - mainly due to the massive importation of cows of other breeds for milk production - the Vermella Menorquina cow was narrowly saved, thanks in no small part to the Seguí family of breeders and their work to promote and re-popularize the breed. By the beginning of the XXIᵉ century, the Menorquina cow population was increasing. Not enough, however, to take the breed off the endangered list (more on this below). Now that we know a little more about its history, let's take a closer look at the Vermella Menorquina cow!
The Vermella Menorquina cow today
The Vermella Menorquina cow is registered as an official breed by Royal Decree 1682/7 in the Catalogue of Spanish Breeds(Catálogo de Razas de Ganaderías de España). The same catalog also states that specimens of the Vermella Menorquina breed can also be found on Mallorca and Ibiza. It is, however, considered to be indigenous to Menorca. Due to its low population, it also falls into the category of animals requiring special protection. Over the last century, the number of Vermella Menorquina cows has steadily declined, to the point of near extinction in the 1990s.
For a species to be considered endangered, the number of female cows in the breed must fall below 5,000. In the case of the Vermella Menorquina cow, the latest census shows that there are around 1,500 cows able to reproduce. The good news is that over the past twenty years, interest in this native cow has grown steadily. From just 184 Vermella Menorquina animals in 1993, there were 1,397 in 2011! Aware of the biological treasure represented by this endangered native breed, first breeders, then the island's authorities, gradually began to take a closer look at the characteristics of these precious cattle. As a result, the Vermella Menorquina gradually began to reclaim the ground lost to their Friesian brethren, imported from Germany and the Netherlands for their high milk production.
Why is the Vermella Menorquina cow making such a comeback? Quite simply because of their biological characteristics, perfectly adapted to the Menorcan environment! Accustomed to the island's climate for centuries, these cows fall ill far less often than their Friesian counterparts. They are also much better able to adapt to the dry season. According to the Menorca Cattle Breeders' Association(Associació de Ramaders de Bestiar Boví de Raça de Menorca), the breed is "completely adapted to the variations of the island's climate and is exceptionally resistant in times of famine". Indeed, while the Vermella Menorquina cow appreciates fresh green grass, it is not averse to grazing on dry grasses and anything else it can find in Menorca's undergrowth and forests during the hot season. Cows grazing the island's fields also benefit from a natural source of salt: that deposited by the sea winds on Menorca's soils throughout the year. The result of this perfect adaptation to the island's environment? Vermella Menorquina cows are inexpensive to maintain. They are also an integral part of the Menorcan ecosystem. Indeed, the Menorca Cattle Breeders' Association asserts that the Menorcan cow "is a key tool in the conservation of Menorca's environment, of which it forms an almost indivisible part".
From a fertility point of view, a Vermella Menorquina cow gives birth to 0.9 calves per year, with a chance of survival close to 100%. Calves are weaned from their dam in just six months, and begin to be fattened on barley and leguminous cereals. While this process is slower than those usually found in the beef industry, it represents one of the key points for obtaining uniform, high-quality meat. Another advantage of the Vermella Menorquina is that its qualities make it a breed with mixed aptitudes. This means that it produces both top-quality meat and top-quality dairy products. A Vermella Menorquina cow produces an average of 3,000 liters of milk per lactation. Its high κ-casein protein content makes this milk particularly suitable for cheese-making.
The quality label
In 2005, the Menorca Cattle Breeders' Association created the Vermella Menorquina quality label, not only to guarantee the origin of its products, but also to raise farmers' awareness of the ecological and economic necessity of promoting local cows. This distinction enables consumers to identify certified local products that are not only handcrafted, but have also passed quality controls. These are the guarantees of a good product. While the range of Vermella Menorquina-certified products mainly includes top-quality beef (matured for a minimum of 7 days), other products are also worthy of mention, such as cheeses and ice creams!
For example, while Friesian cow's milk is the main ingredient in Menorcan cheeses, Vermella Menorquina cow's milk is also used in smaller quantities. The production process is the same as that for Frisian cow's milk: producers make the cheese by hand, then dry it piece by piece, using traditional methods. These cheeses are typical of the island, with aromas of fresh grass bathed in sea salt. As for certified Vermella Menorquina ice cream , the latest product to be marketed under the label, there is only one estate dedicated to its production on Menorca. In addition to the "cheese" flavor, you'll find the "carquinyol" flavor, a small dry almond cookie typical of the Balearic Islands and Spain's Mediterranean coast.
Where can you find products bearing the Vermella Menorquina label? At the end of 2022, local products were only available on Menorca! In total, there are more than a hundred partners involved in this circuit. From restaurants and convenience stores to butchers and ice-cream parlours, it would seem that the Menorcan population has been won over by this label, a guarantee of quality and proximity.
