For sale Blade Cor *03/06/2013 is an elegant, approved black PRE stallion, trained to medium level including half pass, shoulder in, lateral work, flying changes, some giraffe and passage, Spanish walk and beginning with canter pirouettes. For sale Blade Cor *03/06/2013 is an elegant, approved black PRE stallion, trained to medium level including half pass, shoulder in, lateral work, flying c...
For sale Mariners is a nice, pretty Andalusian gelding, snow-white, ridden in the basics, even on a long rein and on a snaffle. He has been to series and cameras and is therefore an experienced and above all, very safe hacking horse, Mariners can also be ridden without a bridle, and he loves to do join up please see the new video.
PRE stallion 12 years old dine exhibitions has giraffe passage and Spanish walk safe and easy papers Anne height 164 to be confirmed very reasonable price Location Spain PM for more information Traditional Spanish food and in particular Andalusian cuisine hails from the region of Southern Spain and it has been influenced by a multitude of flavors, from North African to Moors, Christians, Jews, and Romans.
Regional Andalusian cuisine includes; gazpacho, gammas (shrimp) right at the waters edge, octopus, paellas, armored (an almond soup) and a host of other delicacies. Andalusia is best known for its beaches, sunny weather and flamenco and tourists flock to Andalusia for the sun and vacation vibes.
Andalusian cuisine is quite distinctive and relies heavily on seasonal produce and seafood fresh from the ocean. Spanish food is so reasonably priced in Andalusia, and tapas is the preferred way to spend an evening.
Most villages and town in this part of Spain still include either a free tape with a drink or a tapered can be ordered for a minimum of 1 euro each. A strongly agricultural region Andalusia is deeply influenced by the land and the sea.
The various regions of Spain, including Andalusia, have some phenomenal custards and cakes dating back to medieval times that must be tried to be appreciated. One fine day King Alfonso XIII was visiting various parts of his kingdom, and he stopped in Cadiz at the Ventorrillo del Chat.
A very strong wind meant that the sand and dust was blowing into his drink of sherry. In the Basque Country, they serve pinches or pintos which comes from the Spanish verb ‘pin char’, which means ‘to pierce’.
Similar to ordering Chinese food rations are simply larger portions of the single tapas. It could be a plate of grilled sardines or anchovies, a platter of honey drizzled eggplant or some deep-fried squid rings.
It can be a bit confusing if you are new to the area but the Spanish have a very different way of eating throughout the day with their heaviest meal at what we consider lunchtime. Unlike our heavier North American or United Kingdom style breakfasts the Spanish tend to prefer a much lighter fare and a sweeter one.
The Spanish love a freshly squeezed orange juice (Parana) and coffee for breakfast. Café Americano basically a shot of espresso with hot water to give a milder cup of coffee.
Café con Hail an espresso served with a glass of ice to pour the coffee over. This is usually a snack of a small sandwich or picadillo but you have to save your appetite for lunch that is the Spanish main meal of the day.
This is the main meal of the day, so keep your eyes out for the menu Del did or set menu. These are generally a set price from around 8 Euros and up and include a soup or salad, bread, the main meal of fish or meat, a beverage, then coffee and dessert.
The mixture can have chorizo or matches cheese added and it makes the perfect light lunch. Fresh, light, filled with flavor a wonderful taste treat that you should try immediately.
Andalusia’s trademark food is a cold soup or liquid salad made with fresh, raw vegetables. The name gazpacho may come from the Latin Caspar, meaning fragments or little pieces, referring to the breadcrumbs which are such an essential ingredient.
The Moorish influence is evident too, especially in some variations on the basic theme, such as AJO Blanco, made with ground almonds. Of course, none of those forerunners of gazpacho contained tomatoes, considered basic today.
Here day laborers working in vineyards, olive plantations, citrus groves, wheat fields or cork forests were given rations of bread and oil for their meals. Bread soaked in water made a simple soup, to which was added oil, garlic and salt for flavor, plus whatever fresh vegetables were available–tomatoes, peppers and cucumbers in the summer.
Gazpacho provided nourishment quenched the thirst and sustained a body working in the hot sun. Andalusian Palmore is a cold, creamy tomato soup, originating in Córdoba, Spain and is Gazpacho’s “cousin.” Made with tomatoes, bread, oil, garlic and vinegar, it is a beautiful deep pink-orange, summer soup that is sure to refresh.
Cold white garlic soup or “SOPA de Ajo Blanco” is zesty, but very refreshing. It is served with diced apple and raisins on the side which adds a hint of sweet freshness to the soup.
Unlike North Americans or the Brits, dinner is not served in Spain until quite late. In the last three months before they are butchered, they spend their time feasting on the acorns in the region of Teresa.
The ham that is produced from these pigs is unique in the world: it is a nutty, rich melt in your mouth slice. The ham is deeply marbled with fat which contains healthy mono triglycerides (like olive oil) that melt at room temperature.
Tape is generally speaking small plates of a variety of appetizers (served all over Spain but highly praised here in Andalusia) that can be ordered direct from the menu in some restaurants or Tapas Bars these usually come at a cost of one Euro or so. Another top favorite is croquette which is chopped ham and meat in a béchamel sauce which is then dipped in breadcrumbs and deep-fried.
A simple dish of batter-dipped and fried eggplant served drizzled with Sugar Cane honey which is only found in Andalusia and Lorena is the region that produces it. Originally introduced to Spain by the Moors Mail de Caña is honey or molasses derived from sugar cane which is only grown in the Andalusia region.
The meatball tapas are great served in a light tomato sauce and usually with a side of french fries or chips to the British. A simple salad with mayonnaise, grated carrots and shrimp served with a slice of crusty bread.
Pulp is another very common tape it comes thinly sliced and sometimes battered served with sea salt and paprika on a bed of lettuce. If you are a total cheese head like me you will have experienced the Spanish delight called Matches cheese, with although it is made in the Western part of Spain, it is celebrated all over the country.
Andalusian Australia, The Spanish Horse Promoters was initiated by Massey Farms to raise awareness of the Spanish Horse Breed and it's attributes during the late 1990s. Due to the success of our private campaign the Andalusian Horse Association of Australasia commissioned Andalusian Australia to become the promotional arm of the organization during the early 2000s.
As long as you present an accurate picture of what you are offering, we will all get along just fine. ******************************************************”Horse Wanted” posts will be accepted but nothing more at the present time.
******************************************************International members are welcome BUT remember the horse you advertise for MUST reside in AUSTRALIA. These horses must go through inscription and revision process and their parents must be listed as approved breeding stock.
They trained and certified the judges for the shows and conducted the Revision process. In 2006, the Stud book management was turned over to the Ministry of Agriculture from the Military.
The CIA announced that in 2007, the responsibility for management of the stud book was passed on to AN CCE. AN CCE has been interested in many years in taking on the stud book management.
They approve USA veterinarians through a course study to inscribe the newborn foals into the registry of the Purebred Spanish Horse. They travel to North America to inspect and revise horses at the age of 3 or 4 years old (who have previously been inscribed as foals) to see if they meet standards set by the Spanish government for approval as breeding stock.
They register new breeders/owners, maintain records and require farm reports from breeders to manage the stud book. Inscription is the process whereby the Spanish require the foal to be micro-chipped and identified by markings (color swirls, etc.).
This information is to be recorded for each foal, by your veterinarian, on the “Certificate de Cubricion” form. The owner is required to furnish the DNA and parent verification for the foal.
DNA and parent verification are absolutely the most important part of the inscription process. After inscription, the CIA examines this information and verifies the foals are of the correct lineage to qualify them as a PRE.
They take the paperwork back to Spain to register in the Spanish studbook and provide inscription papers to the owner. Note: A horse cannot actually be listed as PRE breeding stock until after passing the revision process.
Once this is established they issue an international passport called the CARTA, their registration papers. The CIA Caballero offered Open Inscription for several years in the USA to assist breeders in participating in the process of entering their breeding stock in the Spanish Stud Book.
An Open Inscription year waives the ruling that a horse must be under 6 months of age to participate. Both parents must be listed in the Studbook as approved breeding stock prior to presenting the horse.
All foals produced by a stallion or mare are ineligible for presentation until the parents are revised. The process of revision involves an evaluation by the appointed official to determine whether mares and stallions meet the minimum requirements for approved breeding stock.
The horse must be a minimum of 3 years of age and have been through the inscription process with a CARTA in hand. Additionally, the horse must have the overall appearance of correctness and be true to the breed type.
They must be free of the disqualifying morphological or conformation defects, such as a fallen crest, a dish face, or in stallions, Myst not be monarchic or crypt orchid. Horses must undergo a rigorous evaluation process before a Tribunal which includes critique of conformation, functionality, performance records, health, x-rays, reproductive system, etc.
The Elite process is designated as the highest status for a small percentage of the best of the breed. Since the inception of the Elite program, only 4 PRE horses have achieved this honor: Hermitage III, (deceased), Event (Spanish Olympic team), Impatient II and Lutheran VII.
The website is found at http://lgancce.com The AN CCE has a representative organization in the USA. US PRE was established as a not-for-profit organization in December 2007 to assist and support breeder members with the Spanish P.R.E.
For those horses registered in the Permanent Register of the PRE Stud Book, participants in the performance tests established in this Breeding Program, between 4 and 6 years of age and that have achieved genetic index for morphology for dressage exceeding that of 70 percent (the 30% of horses with the best genetic index). For those horses that participate in the established performance tests (functional Dressage tests), between 4 and 6 years of age and that have achieved a genetic index for Dressage exceeding the population average.
For breeding horses that are 7 years of age or older, that have already obtained a genetic index for conformation traits for Dressage that is above the herd average, with minimal reliability of 0.6 (repeatability) and that have sufficient descendants in the category as Young Recommended Breeding Stock, after undergoing a radiological study to rule out diseases such as osteochondrosis and reproductive organs screened to rule out reproductive abnormalities. For breeding horses that are 7 years of age or older, that have already obtained a genetic index for Dressage that exceeds the herd average, with minimal reliability of 0.6 (repeatability) and that have sufficient descendants in the category as Young Recommended Breeding Stock.
Moreover, the genetic categories for Young Recommended Breeding Stock and Improve Breeding Stock may be obtained by all those horses assessed genetically for other equestrian disciplines (Evening, Show Jumping, etc. Horses that are 7 years of age or older may obtain the genetic category of Improve Breeding Stock for a given discipline upon obtaining a genetic index for that discipline that is above the herd average, with a minimal reliability of 0.6 (repeatability), and that have sufficient descendants in the category as Young Recommended Breeding Stock.
Spain’s Ministry of Agriculture, Food and the Environment (MAG RAMA) backs the equine industry; thanks to this support and since 2003, the National Plan for the Organization and Promotion of the Equine Sector has become a basic tool for the achievement of integrated policies in Spain. Tracking back to the 1700s, blacks were more common in the past, according to Juan Carlos Altamira no.
Until very recently, chestnut was not accepted in the Spanish Stud Book and had been a disqualification for over 30 years. Then in 2002, CIA Caballero agreed to allow chestnuts into the registry, along with dilutes, i.e., crème, pearl, palomino, buckskin.
Bay comes in a variety of shades and genetically contains the about factor that suppresses black to the points. A bay foal is born with a black mane and tail & legs the same as the body coat or lighter.
Body coloring may vary from a light chestnut shade to very dark or from a distance can even appear black. It may be copper, reddish mahogany, dull brown or golden like rich honey.
They will typically have brown shading behind the eye, around the muzzle, behind the elbow or in the groin area. On rare occasions, a bay coat may have a reflective metallic sheen that glows in the direct sunlight.
DNA testing is available for the about factor which produces the bay coat color. A gray horse is born with a base coat color of black, bay, chestnut, buckskin, etc.
The horse will exhibit white hairs that may appear at birth around the eyes, face, top of the tail or legs. Dapples may be accompanied by black points, mane and tail or a white mane/tail.
The genetic mutation that produces graying in horses was located in 2008 by researchers at Appeal University in Sweden. Reference: Rosenberg Spielberg G, Gloves A, Sandstorm E, Curia I, Lennartsson J, (More Authors) A cis-acting regulatory mutation causes premature hair graying and susceptibility to melanoma in the horse.
They eventually shed out their foal coats at 4-6 months depending on the time of year and black. The coat may easily sun fade with a reddish or golden cast, darkening each year until the horse is obviously black.
Before 2002, a PRE born in Spain carrying the dilute factor could not be registered as breeding stock. It was thought that these colors were coming from the influence of other breeds mixed with Spanish genes and thus were undesirable.