Cabrito de Barroso (Barroso kid)

From Cookipedia

Cabrito de Barroso

IGP Cabrito de Barroso are kid carcasses and half-carcasses of animals slaughtered at three months of age. The carcass includes the head, liver, lungs, heart and kidneys.

Geographical area: This is restricted to the subdistricts of Boticas, Chaves, Montalegre and Vila Pouca de Aguiar in Portugal.

Evidence: Established through use. Father João Martins Rodrigo affirmed in his Monography - 0 Presunto e o Fumeiro em Barroso [Salted and Smoked Ham in Barroso]: "The goat is also for sale and is a rare and luxury food..."

Method of production: From animals of the Serrana and Bravia Breeds and their cross-breeds, entered in the Zootechnical Registers/Genealogical Registers.

Link: The goat breeding is characterized essentially by free grazing in the natural pastures of the uncultivated areas. Natural products are used for feeding the animals.

Gastronomy: IGP Cabrito de Barroso 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. IGP Cabrito de Barroso is well-known throughout the region, is mostly cooked in wood ovens and is eaten at times of religious festivals. A typical and famous recipe is caldeirada de cabrito which is pot roast over a low flame with tomatoes, garlic, olive oil and the local bread. Croutons, potatoes and peas may also be added.

Reference: The European Commission