Cabrito do Alentejo

Cabrito do Alentejo is fresh kid goat meat and carcases obtained from animals of the Serpentina breed or their offspring, born and reared in a defined area of the Alentejo region of Portugal. Kids are slaughtered between 30 and 120 days of age, producing carcases weighing between 3.50 kg and 7.50 kg, low in fat and high in muscle content.

About this designation

Registered as a PGI on 8 October 2009 under file number PGI-PT-0791 (eAmbrosia identifier EUGI00000014012), Cabrito do Alentejo covers fresh meat and offal from caprine animals born, reared and listed in the register of births, whose parents are registered in the zootechnical register and/or herd book for the Serpentina goat breed, or whose father alone meets that requirement in the case of a one-off pairing. The geographical production area is defined administratively and encompasses the districts of Portalegre, Évora and Beja, with specified exclusions, together with named municipalities and parishes in adjacent areas. Production must take place within this area; slaughter, cutting and packaging may take place outside it. Kids are suckled from birth until slaughter, which occurs between 30 and 120 days of age. Supplementary feed, designated 'roedores', may be introduced at around 15 days of age but must not exceed 15 % of total food intake. The administration of growth promoters, anabolic steroids, hormones or similar products is prohibited. The product may be marketed as a whole or half carcase, or in named cuts including shoulder, neck, brisket, breast rib, leg and offal; cut portions must be packaged in trays. Labelling must bear the words 'Cabrito do Alentejo — IGP', the relevant logo, the PGI logo and the certification body's mark.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PGI on 8 October 2009 under file number PGI-PT-0791.
• Animals must be offspring of parents registered in the zootechnical register and/or herd book for the Serpentina goat breed.
• Slaughter takes place between 30 and 120 days of age, yielding carcases between 3.50 kg and 7.50 kg.
• Supplementary feed ('roedores') must not exceed 15 % of total food intake; growth promoters and anabolic steroids are prohibited.

Tasting notes

Various regional cabrito IGPs across Portugal. Tender pale kid flesh.

HoReCa use

Cabrito do Alentejo is traditionally consumed at Christmas and Easter, the two festive seasons in which demand for the product is greatest according to the specification.

Packaging

• Same as other cabritos

Seasonality