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Description: The Cabrito de Barroso IGP meat comes from kids of the Serrana and Bravia breeds, and their crossings, raised and slaughtered within the region. It is reddish meat, very juicy and with a distinctive flavor. Commercially, Cabrito de Barroso IGP can be presented in carcasses or half carcasses. The carcass includes the head, liver, lungs, heart and kidneys. Cabrito de Barroso IGP can only be sold in licensed establishments.
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Description: The Cabrito do Alentejo PGI meat is obtained from animals of Serpentina breed or from a kid resulting from crossing with father from Serpentina breed. It differs by its organoleptic quality, including palatability, tenderness and juiciness, and it is possible to establish a positive correlation with the concentration of linoleic acid (CLA) present in the fat of Cabrito do Alentejo IGP. Commercially, it comes in whole carcasses, halves, quarters or any portion, chilled or frozen, is obligatorily packed (except in the case of whole carcasses and halves) and properly labeled.
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Description: The Cabrito Transmontano PDO meat, obtained from Serrana breed, stands out for its organoleptic quality, namely by its palatability, tenderness and juiciness. Commercially, it comes in whole carcasses, halves, quarters or any other portion, refrigerated or frozen. It must be packaged (except in the case of whole carcasses and halves) and properly labeled.
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Description: The Borrego da Beira PGI is the meat produced from small statured lambs, which are cross bred from three different breeds: the Churra do Campo or Marialveira, the Churra Mondegueira and the Merino da Beira Baixa.
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Description: The Borrego de Montemor-o-Novo PGI is lamb produced from the White Merino breed of sheep found in the Alentejo area.
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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.