Difference between revisions of "Cabrito da Beira (Beira kid)"
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[[Image:Cabrito da Beira.jpg|300px|thumb|right|Cabrito da Beira]] | [[Image:Cabrito da Beira.jpg|300px|thumb|right|Cabrito da Beira]] | ||
− | '''[[Template:Indicação Geográfica Protegida|IGP]] Cabrito da Beira''' | + | '''[[Template:Indicação Geográfica Protegida|IGP]] Cabrito da Beira''' is the refrigerated carcass of [[Goat|kid]] (male and |
female) slaughtered between 40 and 45 days old. | 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, | Figueira de Castelo Rodrigo, Pinhel, Guarda, Fornos de Algodres, | ||
Trancoso, Celorico da Beira, Seia, Gouveia, Manteigas, Covilhã, | Trancoso, Celorico da Beira, Seia, Gouveia, Manteigas, Covilhã, | ||
Line 15: | Line 16: | ||
Branco, Vila Velha de Ródão, Proença-a-Nova, Oleiros, Sertã, Vila de | Branco, Vila Velha de Ródão, Proença-a-Nova, Oleiros, Sertã, Vila de | ||
Rei and Mação. | Rei and Mação. | ||
− | + | ||
+ | '''Evidence''': Established through use, particularly due to its | ||
special taste characteristics. | special taste characteristics. | ||
− | + | ||
− | of the Charnequeira or Serrana breed | + | '''Method of production''': The Beira goat is obtained from animals |
− | + | of the Charnequeira or Serrana breed. | |
− | + | ||
− | produce spontaneous pastures which give the goat meat special | + | '''Link''': The edaphological-climatic conditions of this region |
+ | produce spontaneous pastures which give the [[goat]] [[meat]] special | ||
characteristics. | characteristics. | ||
− | Gastronomy | + | '''Gastronomy''': [[Template:Indicação Geográfica Protegida|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 [[Template:Indicação Geográfica Protegida|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]]. |
− | Cabrito da Beira | ||
'''Reference: [http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=169 The European Commission] ''' | '''Reference: [http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=169 The European Commission] ''' |
Revision as of 14:41, 10 February 2017
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