Production method: The animals feed essencialy on the spontaneous vegetation found in the commons, uncultivated and fallow lands. The kids are fed on maternal milk and are slaughtered at weaning, which occurs between the 30th and 90th day of age. The carcass must weigh between 4 and 9 kg.
Special features: The quality of Cabrito Transmontano PDO is mainly due to its varied and completely natural diet. The goat’s milk is used to produce the Queijo de Cabra Transmontano PDO cheese.
Production area: Occupying near 5610Km2, the production area of Cabrito Transmontano PDO encompasses the municipalities of Mirandela, Macedo de Cavaleiros, Alfândega da Fé, Carrazeda de Ansiães, Vila Flor, Torre de Moncorvo, Freixo de Espada á Cinta, Mogadouro, Vimioso and part of Bragança (in the Bragança district), as well as the municpalities of Alijó, Valpaços and Murça (in the Vila Real district).
History: The antiquity of the Serrana breed in the region, as well as its perfect adaptation to the existing agro-ecological conditions, contibuited to the differentiation of the organoleptic quality of the Cabrito Transmontano meat, allowing it, over the years, to stand out as one of the main references of the traditional gastronomy of the region.
Product specification (pdf)
Producer group
CAPRISSERRA - Cooperativa de Produtores de Cabrito da Raça Serrana, CRL
Control and certification body
Kiwa Sativa – Unipessoal, Lda.
Control plan
Control plan (pdf)
Publication in EU official journal
Regulamento de Execução (UE) n.º 218/2013 da Comissão – L69/21 13.3.2013
Publicação de um pedido de alteração em conformidade com o artigo 6º, n.º2, do Regulamento (CE) n.º 510/2006 do Conselho – C122/20 27.4.2012
Publication in the Portuguese official journal
Despacho n.º 7821/2011 – 30.05.2011
Aviso n.º 4313/2005 – 21.04.2005