Top 3 Viana Do Castelo Fresh Meats

This meat is taken from from Barrosã cows, a native breed found in the districts of Viana do Castelo, Braga, and Vila Real on the Barroso plateau in northwestern Portugal, where they are raised mainly on family operated farms. Carne Barrosã is pink to dark red in color depending on the age of the animal. The meat is succulent, tender, and delicate, which makes it perfect for grilling or roasting. It is also an irreplaceable ingredient in traditional regional dishes such as Assados or Estufados.Expand

This beef is taken from Cachena breed cows raised in the district of Viana do Castelo. These cattle mostly graze on the wild herbs and grasses that grow in the Serra da Peneda, Soajo, and Amarela mountains. Carne Cachena da Peneda is pink to dark red in color depending on the age of the animal. The meat is succulent, tender, and delicate, making it perfect for grilling or roasting. It is used in many traditional dishes such as Guisados (braised meat served on flatbread), Estufados, or Cozidos a moda do norte (a traditional stew).Expand

This meat is taken from Bravia and Serrana breeds of goat, which are raised in the mountains of Minho, in northeastern Tras-os-Montes, and in Serra da Estrela. It owes it delicious flavor to the wild grasses and herbs that these animals graze on. It is light pink in color and extremely flavorful and aromatic, and remains juicy and succulent despite its very low fat content. Terras Altas do Minho goat meat is usually roasted in wood-fired ovens or incorporated into various stews, where it is often paired with Arroz de Serrabulho rice.Expand