Description
The Cabrito das Terras Altas do Minho PGI descends from the Bravia and Serrana breed of goat and their cross breeds, which do not only populate the mountains of the Alto Minho but also the north-eastern area of Trás-os-Montes and the Serra da Estrela.
Production Area
Cabrito das Terras Altas do Minho PGI is produced throughout the whole district of Viana do Castelo and part of the Braga, Villa Real and Porto districts.
Production Method
the nutritional requirements of these animals are almost uniquely supplied by grazing on the wild and natural vegetation of the area. Only occasionally, in the most extreme winters, are they given supplementary food, such as hay, straw and concentrated nutrients. The Cabrito is fed only on mother's milk, twice a day, for the first two months of life. It is slaughtered between the second and fourth month of life.
Appearance and Flavour
Cabrito das Terras Altas do Minho PGI is a reddish colour meat, it is fullflavoured and succulent; its characteristic flavour derives from the completely natural feed of the goats.
History
The origins of the Cabrito das Terras Altas do Minho PGI can be traced back to references to the Bravia breed of goat which is mentioned for example in the Braga district rural archive of 1870: This breed was then known as the Hearth or Common breed. The meat from these goats was eaten and ricotta was made from their milk in the spring time, and even its waste was used to fertilise the fields. On the other hand the Serrana breed is more difficult to trace but it is thought that it is a descendant of the Neozoic (or Quaternary) wild goat which roamed the Iberian Peninsula. The Serrana breed is the most common in northern Portugal and exists in four types which have adapted perfectly to this habitat.
Gastronomy
Cabrito das Terras Altas do Minho 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. This meat is particularly enjoyed roast in a wood oven. It is a key ingredient in many traditional dishes such as arroz de serrabulho com miúdos de cabrito, cabrito con arroz de forno à Marco de Canaveses and also the excellent cabrito montês cozinhado à moda de Gerês.
Marketing
This meat is sold as Cabrito das Terras Altas do Minho PGI. It is sold whole with the head, liver, lungs, heart and kidneys.
Distinctive Features
Cabrito das Terras Altas do Minho PGI is well adapted to the natural conditions of the Alto Minho. This has an Atlantic and fairly humid climate, therefore a lot of rain, in fact the Braga meteorological station is the one that registers the most rainfall in the whole of Portugal. This influences the local natural vegetation and has a positive effect on the goats' milk which is the principal feed of the Cabrito, and consequently the organoleptic properties of the meat itself.
