Cabrito da Beira (Beira kid)

From Cookipedia

Cabrito da Beira

IGP Cabrito da Beira is the refrigerated carcass of kid (male and female) slaughtered between 40 and 45 days old.

Geographical area: Restricted to the subdistricts of Meda, Figueira de Castelo Rodrigo, Pinhel, Guarda, Fornos de Algodres, Trancoso, Celorico da Beira, Seia, Gouveia, Manteigas, Covilhã, Almeida, Sabugal, Belmote, Fundão, Penamacor, Idanha-a-Nova, Castelo Branco, Vila Velha de Ródão, Proença-a-Nova, Oleiros, Sertã, Vila de Rei and Mação.

Evidence: Established through use, particularly due to its special taste characteristics.

Method of production: The Beira goat is obtained from animals of the Charnequeira or Serrana breed.

Link: The edaphological-climatic conditions of this region produce spontaneous pastures which give the goat meat special characteristics.

Gastronomy: IGP Cabrito da Beira must be stored at a temperature of 7°C, or between -18°C and -20°C if it is frozen. Once bought the meat can only be kept a few days in the fridge. In the Beiras area there are many recipes based on IGP Cabrito da Beira, among the best known are cabrito assado o frito, cabrito estonado or the famous chanfana which, however, is sometimes made with older goat meat.

Reference: The European Commission