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<p>El origen de <strong>Labadía </strong>comienza en la <strong>Dehesa de la Guadaña, Zamora,</strong> nuestra finca de 680 hectáreas donde pastorean en libertad nuestras <strong>vacas pardas de montaña y ovejas churras,</strong> ambas razas autóctonas, en convivencia con garzas reales, jabalíes, corzos, aves rapaces y otros animales domésticos de nuestra granja.</p><p>La Dehesa limita con 4km de<strong> Río Esla,</strong> afluente principal del Duero, que riega y nos proporciona agua fresca ilimitada durante todo el año en un ecosistema natural formado por<strong> 16.000 encinas,</strong> fresnos, álamos blancos, chopos del país, y tierras de pasto y cultivo que alimentan a nuestros animales. Un paisaje que posee identidad y biodiversidad propia. </p><p>Cada día, nos encargamos de proporcionar a nuestros animales los mejores cuidados, esforzándonos por conseguir un bienestar real en cada momento de su crianza. Nuestras carnes y lácteos son fruto de años de dedicación, investigación y un modelo de gestión sostenible. </p><p>Esto nos ha convertido, en 2015, en la primera ganadería española en obtener el<strong> Certificado de Bienestar Animal AENOR. </strong></p><p> </p>
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Fermented drink made from themilk of our churra sheepand the inoculation of small white granules called"cultivo", which are a combination of bacteria and yeast that activate the fermentation process of the milk, resulting in a live, new product with increased acidity andan increase in its probiotic properties.
This fermentation that occurs is aslower fermentation that lasts 18 hours, in which microorganisms transform the milk sugar into ethyl alcohol and carbon dioxide. This precisely gives rise to the slight acidity characteristic of kefir. A process that takes place in the absence of oxygen, unlike lactic fermentation where oxygen is involved.
The production of our dairy products is completely artisanal, valuing the craftsmanship and knowledge of the cheesemaker and tradition.
Unit weight: 1LProducer:Labadía de Petramora.Origin: Dehesa de la Guadaña, Zamora. Type of milk:pasteurized sheep's milk. Fermentation:18 hours.Intensity:smooth. Presentation: glass bottle. Storage: refrigeration 4-6ºC.Best before: 20 days from production. Once opened, consume within 4 days.
Gluten-free product.Allergens: Dairy.
