Type

Carne de caprino

Description

Meat from the slaughter of mountain goats (male and female) children of parents registered in the Zootechnic Register and/or herd book of the breed, slaughtered at the time of weaning, between 30 and 90 days of age. This meat is distinguished by its organoleptic quality, namely its palatability, tenderness and juiciness.

Geographic production area

Concelhos

ALFANDEGA DA FEALIJOCARRAZEDA DE ANSIÃESFREIXO DE ESPADA A CINTAMACEDO DE CAVALEIROSMIRANDELAMOGADOUROMURÇATORRE DE MONCORVOVALPAÇOSVILA FLORVIMIOSO

Freguesias

CALVELHECOELHOSOGRIJÓ DE PARADAIZEDAMACEDO DO MATOMÓS BGCPARADINHA NOVAPICO DE REGALADOSPINELAQUINTELA DE LAMPAÇASSALSASSANTA COMBA DE ROSSASSENDASSERAPICOS BGC

Instructions for use

Translation in progress.

Suggestions for use

Translation in progress.

Caliber

de 1,00 a 1,00 kg

Commercial presentation

Translation in progress.

Conservation conditions / Durability

Translation in progress.

Bibliography/Source

Texto e fotos extraídos de, “Produtos Tradicionais Portugueses”, Ministério da Agricultura, do Desenvolvimento Rural e das Pescas, Secretaria de Estado do Desenvolvimento Rural, Direcção-Geral de Desenvolvimento Rural, Lisboa 2001, Coordenadora Geral – Ana Soeiro