Milk production: The amount of milk produced per ewe per year has increased considerably over the last ten years (genetic improvement, management, feeding, etc.), reaching levels of up to 250 litres per ewe per year. The physical and chemical quality of the milk is very rich in its composition (fat and protein), obtaining a very high cheese yield (4-4.5 litres -> 1 kg of fresh cheese), which makes it the necessary and fundamental product for the transformation into Manchego cheese (protected by the Designation of Origin since 1985).

Meat production: Large producer of meat, both in terms of the number of lambs and their growth, development, carcass yield and carcass quality. The main type of lamb marketed is the paschal type (22-28 kg live weight), although the production of suckling lamb, with a live weight of 8-14 kg live weight, is now increasing. Both are covered by the Protected Geographical Indication for Manchego lamb (1996). The carcasses are lean to medium-fat, with meat of great tenderness and juiciness, with the beginnings of infiltration, intramuscular fat, providing a very pleasant characteristic bouquet.