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Brief description of the product (dimensions, color, aroma, texture): Typical dish of the village festivals, prepared in honor of St. Ignatius, in the month of February. In the wood oven, inside black clay pots, the pieces of mutton cook slowly, absorbing the aromas of the spices. The result is a tender and juicy meat, wrapped in a deep flavor, without losing the irresistible toasted touch of the oven.
Particular characteristics (which highlight the uniqueness of the product): From the meadow to the kitchen, in a simple confection that favors the natural, the mutton preserves all its essence. The quality of the products, the wood oven, the black clay caçoilas and the experienced hands of those who prepare it are the secret passed down from generation to generation in the village of Boco. A unique product, the flavor of the meat reaches its excellence thanks to the rich pastures of this time of year.
Geographical Area of Production: Aldeia do Boco, parish of Soza, municipality of Vagos, district of Aveiro.
Ingredients/ Raw materials used: 3 kg of cleaned mutton, 1 large onion, 5 cloves of garlic: chopped parsley, 4 bay leaves, white pepper to taste paprika, coarse salt to taste, lard, olive oil, 200 ml of red wine, 400 mI of white wine, 30 g of salted bacon and 200 ml of water.
Method of preparation/manufacturing processes / Production: Wash the meat very well in cold water and let it drain. Once drained, rinse with very hot water until whitish and then put it back in cold water with lemon slices for about 30 minutes.
Chop the onion, garlic and parsley. In the caçoilas, mix the onion, garlic, parsley, diced bacon and bay leaf. Add the drained meat, salt, pepper and paprika. Add olive oil, white wine, lard, red wine and water. You wrap everything with your hands, ensuring that the ingredients mix well and that the meat absorbs the aromas of the seasoning, being covered by the sauce.
Bake in a wood-fired oven, previously heated, for approximately 3 hours. Halfway through cooking, remove the caçoilas, stir the mixture and rectify the seasonings.
Forms of Commercialization: On sale, by order, at the village café (Branco's Bar) and at the Pro.Boco Association.
Product availability throughout the year: The Carneiro de Santo Inácio can be enjoyed throughout the year by all lovers of traditional gastronomy.
Product history: In the land of farmers, the sheep became, from an early age, the king of the village tables during the feast of Saint Ignatius, celebrated on the 1st, 2nd and 3rd of February (currently, due to the times, on the first weekend of the month). Thanks to the particular flavour of the meat, enriched by the winter pastures, it is favoured to be cooked in the months of January and February. Even so, the Carneiro de Santo Inácio can be enjoyed throughout the year by all lovers of traditional gastronomy, always using quality and reliable meat.
Representativeness in local food: Festive dish.
Source: Câmara Municipal de Vagos
