Cabrito da Beira (Beira kid): Difference between revisions
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Revision as of 06:50, 10 February 2017
IGP Cabrito da Beira (b) Description: The refrigerated carcasses of animals (male and female) slaughtered between 40 and 45 days old. (c) 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. (d) Evidence: Established through use, particularly due to its special taste characteristics. (e) Method of production: The Beira goat is obtained from animals of the Charnequeira or Serrana breed in accordance with the conditions specified in the List of Specifications. f) Link: The edaphological-climatic conditions of this region produce spontaneous pastures which give the goat meat special characteristics.
Gastronomy Cabrito da Beira PGI 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 Cabrito da Beira PGI, 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