Description
The Cordeiro de Barroso PGI is produced from the Churra Galega and Bordaleira de Entre Douro e Minho breeds of sheep. It is also known as Anho de Barroso or Borrego de Leite de Barroso.
Production Area
Cordeiro de Barroso PGI lamb is produced in the municipal areas of Boticas, Chaves, Mondim de Basto, Montalegre, Murça, Ribeira da Pena, Valpaços and Vila Pouca de Aguiar, in the Vila Real district.
Production Method
the traditional production method in the region is called vazeira, a system of communal pastoral grazing in which all the livestock, belonging to different owners, but from the same village, are put out to graze together. They feed on the natural vegetation which mostly consists of Erica pp., Ulex pp., Chamaespartium tridentallum, Halinium allysoides, Cystus and Genista. The lambs do not normally go out to graze with the ewes, but remain in pens; they are fed on mothers' milk and after one month start feeding on hay, willow branches, rye and dried fruit. They are slaughtered between the first and fourth month of life, at a live weight of between 6 kg and 20 kg.
Appearance and Flavour
Cordeiro de Barroso PGI is either pink or light red in colour; it is a tender, succulent meat with a delicate consistency and an excellent aroma. Its characteristic flavour is very much owed to its diet of the local, natural vegetation.
History
The history of Cordeiro de Barroso PGI is linked to the rearing of lambs which is one of the most important sectors in livestock rearing in this region, with its harsh climate, infertile soil and rocky terrain. It is a sparsely populated area where the rearing of sheep is highly developed. The sheep are very important to the local rural population who once lived entirely on the income from this activity and the cultivation of potatoes and rye.
Gastronomy
Cordeiro de Barroso PGI must be conserved at a low temperature. Cordeiro de Barroso PGI lamb confers a flavour to the local traditional dishes that have made Barrosã cooking famous throughout the rest of the country. This lamb is particularly eaten at festival times. Among the many well-known dishes are cordeiro assado no forno de lenha and caldei rada de cordeiro.
Marketing
This lamb is sold as Cordeiro de Barroso PGI, in three categories based on weight: Category A, between 4 kg and 7 kg; Category B, between 7.1 kg and 10 kg; Category C, between 10.1 kg and 12 kg. It is sold whole, in pieces or prepacked and clearly identified and labelled in cuts and joints.
Distinctive Features
The fame of Cordeiro de Barroso PGI lamb comes not only from the local traditional cuisine but also from the customs of the local community. The inhabitants of Barroso still use cordeiro (lamb) as a form of currency today or as a gift at special occasions, such as at weddings, where a lamb is offered to the priest as a form of payment.
