Description
The Cordeiro Bragançano PDO is produced from the Churra Galega Bragançana breed which is a sheep with a very thick, woolly coat and disproportionally long, slender and hairless legs.
Production Area
Cordeiro Bragançano PDO is produced in the municipal areas of Vinhais, Bragança, Macedo de Cavaleiros, Vimioso, Mirandela, Chaves and Valpaços, in the Bragança district.
Production Method
these sheep graze on the natural vegetation of the pasture lands of Terra Fria Trasmontana during the spring time to recoup from the winter when the only source of food is the remains of the cereal harvests and the grass of the marshlands. The sheep are left outside throughout the year, with the only difference being that in the summer time they graze in wooded land which protects them from the sun. The Cordeiro is principally raised on mothers' milk which can be supplemented with traditional forage after two months of age. The lambs are slaughtered between the third and fourth month of life.
Appearance and Flavour
Cordeiro Bragançano PDO is very flavoursome and tender, with a particular taste given by the agro-ecological conditions of the habitat and the exemplary natural feed of the adult sheep.
History
The origins of Cordeiro Bragançano PDO are linked with the Churra Galega Bragançana breed of sheep which, according to experts, descend from the Pireneus species which in its turn descends from the European Mouflon. The characteristics of this breed are derived from the climatic conditions of the area where they live. The climate is extremely harsh nearly all the year round. On the other hand the rearing of these lambs has always supplied this remote population with wool, fertiliser and food, an area also known as Terra Fria Transmontana.
Gastronomy
Cordeiro Bragançano PDO must be kept at a low temperature which should not exceed 7°C. Once bought, the meat can only be kept in the fridge for a few days. Cordeiro Bragançano PDO plays an important role in the traditional regional cooking, especially, white Cordeiro of Montesinho, which enjoys particular fame, the meat of which is cooked on the grill with only the addition of salt. Another traditional dish is roast ribs with peas. As is the custom in Portugal, Cordeiro is very much eaten at Easter time when it is cooked traditionally in a wood oven.
Marketing
This lamb is sold as Cordeiro Bragançano PDO. It is sold whole, refrigerated in weights of between 8 kg and 12 kg. It is only sold in the months of December, January, March, April, July and August.
Distinctive Features
Terra Fria Transmontana is known for its harsh cold climate which can also be deduced from a local proverb which says, Nove meses de Inverno e três de Inferno (nine months of winter and three of hell). These climatic conditions have influenced the type of animal feed, which in any case has adapted well to the environment and produces this high quality Cordeiro Bragançano PDO lamb.
