Cabrito da Beira (Beira kid)
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.
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