The Carne de Bovino Cruzado dos Lameiros do Barroso PGI beef is produced from a traditionally, extensively reared breed in the Terras do Barroso area, a well-watered region of woods and marshes.
Production Method
the cattle graze on the natural vegetation round the marsh lands where grasses such as Festuca sp., Holcus mollis, Holcus lanatus, Nardus sp., Agrostis custisii, Bromus sp., and Trifolium repens, etc grow. In order to maintain the quality of the breed only cows of officially listed and registered native breeds are used for breeding that have already been used for this purpose and in similar conditions for three years.
Appearance and Flavour
Carne de Bovino Cruzado dos Lameiros do Barroso PGI varies from pink to dark red in colour depending on the age of the animal. The fat varies in colour from white to yellowish. The meat is extremely tender, succulent and full of flavour.
Production Area
Carne de Bovino Cruzado dos Lameiros do Barroso PGI is produced in the municipal areas of Montalegre, Boticas and Chaves, in the district of Vila Real.
History
The history of Carne de Bovino Cruzado dos Lameiros do Barroso PGI is linked to the fact that cattle rearing has always played an important role for the inhabitants of the Trás-os-Montes mountain area where the predominant natural features are marshlands and woodland. Even though, since times immemorial, the animals bred have come from native species, at a certain point other nonnative breeds were introduced to produce quicker growth. The system of communal grazing carried out in this area has remained unchanged, since the difficult nature of the terrain precludes other systems of cattle rearing or agriculture.
Gastronomy
Carne de Bovino Cruzado dos Lameiros do Barroso PGI must be kept at a low temperature which should not exceed 7°C. It is never frozen unless this is done immediately, at source, at the time of butchering. Once bought, the meat can only be kept in the fridge for a few days. This meat is usually eaten grilled or roast because of its natural flavour and tenderness. Other parts are used in excellent local dishes such as assados no forno, cozido à nortenha and portuguesa, estufados and rancho, etc. Even the tripe and hooves are used in dishes such as tripas à moda do Porto, rancho nortenho and escalopes de vitela.
Marketing
This beef is sold as Carne de Bovino Cruzado dosLameiros do Barroso PGI in three categories: Carne de Vitela from cows weighing less than 180 kg and up to eight months old; Carne de Novilho, from cows weighing over 180 kg and between nine months and two years old; Carne de Vaca, from cows weighing more than 180 kg and over two years old. It is sold either whole, in sections or in prepacked cuts and joints clearly identified and labelled.
Distinctive Features
Terras do Barroso, situated as it is, in the Serre de Gerês da Cabreira Mountains, enjoys a very particular climate created by the temperate, humid Atlantic climate coming from the west and the continental climate of the east which has cold dry winters and very hot summers. These conditions influence the natural vegetation and, as this is the basic feed for the cattle, therefore also directly influence the high quality of Carne de Bovino Cruzado dos Lameiros do Barroso PGI.
