Top 10 Local Fresh Meats
in Trás-os-Montes

The first mention of Mirandesa cattle dates back to the Middle Ages, when Portuguese King Dom Dinis described the presence of the Mirandesa breed in Tras-os-Montes in a document dated to 1286. This breed of cattle, which has long populated the lands near Mirando do Douro, is characterized by its large body and chestnut-colored coat. Carne Mirandesa beef is moist, tender, and succulent, and is pinkish in color with even marbling. It is exceptionally popular in regional cuisine, and it is used in a variety of traditional recipes grilled or roasted and seasoned only with a pinch of salt to emphasize its unique flavor.Expand

This meat is taken from Bísaro pigs raised in the districts of Bragança and Vila Real in northern Portugal. Bísaro pigs are fed with local agricultural products, especially chestnuts. Bísaro Transmontano pork is light red in color, the meat is soft and succulent, and it has a distinctive flavor stemming from the special diet the pigs are fed on. Bísaro Transmontano pork is used mainly for making Fumeiro, a famous Portuguese cured and smoked sausage. Bísaro pork is also used in traditional dishes such as roast pork or transmontana feijoada.Expand

This beef is obtained from Maronesa cattle, which are characterized by their short stature and typical black color. This breed of cattle is raised in the Portuguese districts of Vila Real and Braga using a mixed system of husbandry that takes place both in stables and in pastures. The meat ranges from dark pink to dark red in colour depending on the age of the animal, and is is marbled through with ivory-colored fat. The meat has a unique and delicate flavor, and it is tender and succulent. It is commonly grilled or roasted on the spit, while diced Carne Maronesa is often used in traditional stews.Expand

This is fresh lamb meat taken from the Churra Galega, Bordaleira de Entre Douro, and Minho breeds of sheep grown in the district of Vila Real in Portugal. Barroso lamb has a great reputation, and it is also traditionally used as a form of payment or a gift on special occasions such as weddings, when it is used to pay the priest. The meat is pink or light red, tender, and juicy with a well-marbled texture and a delicate flavor. It is commonly eaten during festive periods, and is most often oven-roasted.Expand

This meat is taken from Serrana goats raised in the districts of Vila Real and Bragança. These animals graze on wild meadow grasses, herbs, and trees such as poplar, ash, and elm. This special diet contributes to the unique flavor of this meat. Serrana goats are also known for the quality of their milk, which is used in the production of the special Cabra Transmontano cheese. Cabrito Transmontano meat has a very low fat content, and yet it remains tender and succulent when cooked. It is a pale to bright pink in color, and has a unique and distinctive aroma. This meat is usually roasted in wood-fired ovens or incorporated into various stews, where it is often paired with Arroz de serrabulho rice.Expand

This meat is taken from cows raised in Terras do Barroso. The cows are raised using traditional methods, and they are left to graze on wild grasses, herbs, straw, and hay, which is reflected in the flavor of the meat. Carne de Bovino Cruzado dos Lameiros do Barroso beef is extremely tender and juicy, ranging in color from light pink for veal to dark red for beef. The meat is compact and firm in texture, with white or pale yellow fat marbled throughout. This beef is best roasted or grilled, and it is an essential ingredient in the preparation of many traditional dishes.Expand

This meat is taken from lambs of the rare Churra Galega Mirandesa breed of sheep. The meat is pink, tender, and extremely succulent, and its unique flavor is highly prized by gourmets and chefs. The lambs are reared on local pastures, where they feed on local fodder and graze wild in pastures and woodlands. The meat is used in several traditional local specialities, such as Mirandês lamb stew and barbecued lamb. It is traditionally roasted for Christmas and other special occasions and gatherings.Expand

This meat is taken from Bravia and Serrana breeds of goat raised in the meadows of the Vila Real district, where they graze on the wild herbs and grasses that give the meat its acclaimed, unique flavor. These goats also serve as the main source of milk for the local population. The meat of Barroso goats remains tender and succulent when cooked, despite its having virtually no fat. It is a pale to bright pink in color, and it has a unique and distinctive aroma. This meat can be incorporated into soups and stews, as well as roasted or fried. The most famous recipe using this breed is the famous Caldeirada de cabrito, a casserole consisting of Barroso goat meat, tomatoes, garlic, olive oil, and Trasmontano bread.Expand

Bragançano lamb is fresh lamb meat from the Churra Galega Bragançana breed, defined by their rich wool coat and tall, thin and hairless limbs. The animals are highly adaptable, coming from the extremely cold and harsh Terra Fria region in Portugal, giving the meat its excellent quality. The animals feed on the local pastures, imparting a distinctive flavor and a tender, succulent texture to the meat. The lambs are extremely important in the regional cuisine and can be either roasted, grilled, or used in traditional dishes such as lamb ribs with stewed peas.Expand

This is a Churra breed lamb raised in the districts of Vila Real, Bragança, Viseu, and Guarda. These sheep are used in the production of milk, meat, and wool. Flocks of Terra Quente consist of 150-200 sheep, and they are usually sent to pasture on meadows and in the mountains, where they graze on wild herbs and grasses. The meat of this lamb is light pink, tender, succulent, and has a full, complex flavor with hints of the aromas of the herbs the sheep graze on. The meat has a mild and pleasant milky aftertaste, and it is very low in fat. This versatile meat can be grilled, stewed, boiled, or cooked, and it serves as a key ingredient in many traditional recipes, such as Tras-os-Montes meat stew, in which it is paired with peas and tomatoes.

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