Description: The Borrego do Baixo Alentejo PGI descends from the crossing of two breeds of sheep, the Campaniça and the White Merino with other non native breeds.
Production method: the diet on which this lamb is fed for its superlative meat is primarily its mother's milk to which straw and cereals are later added. This is particularly the case during the breeding season and it gives this meat its distinctive flavour. The lambs are slaughtered between three and four months old, when they weigh between 8 kg and 13 kg.
Distinctive features: The meat has a tender and juicy texture, due to fat infiltration inter- and intra-muscular level. The cover and cavity fat are white and have firm consistency. The carcass has a well developed muscle tissue, firm and compact, with a minimum of consistency in the fibers and conjunctive tissue.
Production area: The Borrego do Baixo Alentejo PGI production area is located in the municipal areas of Aljustrel, Almodôvar, Alvito, Barrancos, Beja, Castro Verde, Cuba, Ferreira do Alentejo, Mértola, Moura, Ourique, Serpa, Viana do Alentejo, Vidigueira, Alcácer do Sal, Grândola, Mourão, Odemira, Portel and Santiago do Cacem, in the Beja, Évora and Setúbal districts.
History: The origins of Borrego do Baixo Alentejo PGI date back to the times of the Roman occupation, in fact according to some writers, at that time the sheep in the south-eastern part of the Alentejo region were already well-established. The Campaniça breed descends from the Ovis aries ligeriensis breed which originated in the Loire area of France and from which the Spanish breeds, Aragonesa and Manchega also descend. The milk from these sheep, together with the milk from the Merino sheep is used above all in the production of the famous Queijo Serpa PDO cheese. However the rearing of these sheep, apart from for their wool and milk, has recently significantly increased because there is a growing demand for this high quality meat.
Product specification (pdf)