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''' (b) Description: The refrigerated carcasses of animals (male and
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'''[[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.
(c) Geographical area: Restricted to the subdistricts of Meda,
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'''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,
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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.
(d) Evidence: Established through use, particularly due to its
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 +
'''Evidence''': Established through use, particularly due to its
 
special taste characteristics.
 
special taste characteristics.
(e) Method of production: The Beira goat is obtained from animals
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of the Charnequeira or Serrana breed in accordance with the
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'''Method of production''': The Beira goat is obtained from animals
conditions specified in the List of Specifications.
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of the Charnequeira or Serrana breed.
f) Link: The edaphological-climatic conditions of this region
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produce spontaneous pastures which give the goat meat special
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'''Link''': The edaphological-climatic conditions of this region
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produce spontaneous pastures which give the [[goat]] [[meat]] special
 
characteristics.  
 
characteristics.  
  
Gastronomy
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'''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 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:  [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

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