Description
The Cabrito Transmontano PDO comes from goats of the Serrana breed, which originated in the Serra da Estrela and which successively migrated to the Trás-os-Montes area.
Production Area
Cabrito Transmontano PDO is produced in the municipal areas of Mirandela, Macedo de Cavaleiros, Alfândega da Fé, Carrazeda de Ansiães, Vila Flor, Torre de Moncorvo, Freixo de Espada à Cinta, Mogadouro, Valpaços and Murça, in the Vila Real and Bragança districts.
Production Method
these goats feed on the natural vegetation that grows on the uncultivated fields where normally sheep and cows would graze. This consists mostly of leaves from the poplar, beech, elm and olive trees which have a direct influence on the flavour of both the milk and the meat of these goats. The Cabrito is slaughtered between 30 and 90 days old.
Appearance and Flavour
Cabrito Transmontano PDO is very tender and succulent and has a pink or sometimes reddish colour. The excellent flavour is due to the completely natural quality of the animal's diet.
History
The history of Cabrito Transmontano PDO is related to the Serrana breed of goat, whose origins are difficult to determine, even though there are some indications that it descended from the Capra prisca, Capra aegagrus and Capra falconeri wild goats of the Neozoic (or Quaternary) period. Over time these animals became established on the Iberian Peninsula, giving rise to the Capra pyrenaica, followed by the Serrana breed. This goat is to be found all over northern Portugal.
Gastronomy
Cabrito Transmontano PDO must be stored at a temperature of 7°C, or between -18°C and -20°C if it is frozen. If frozen it must be eaten within six months. Once bought, the meat can only be kept a few days in the fridge. Cabrito Transmontano PDO can be eaten in a variety of ways but it is mainly roasted. The meat is used in many recipes and the most common are cabrito assado no espeto e recheado, cabrito com arroz de forno and the excellent cabrito à moda da serra in which the meat is wrapped in cabbage and pumpkin leaves and placed directly in the wood and hot ashes of a wood oven.
Marketing
This meat is sold as Cabrito Transmontano PDO. It is sold refrigerated, whole or in halves or in cuts and joints and frozen.
Distinctive Features
Cabrito Transmontano PDO owes its fame to its high quality which is thanks to the varied and completely natural diet of the goats. The milk from the Cabrito Transmontano PDO goat is also excellent and is used for making Queijo de Cabra Transmontano PDO cheese.
