Cabrito Assado
Roast kid goat, a regional specialty.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Cabrito Assado's history in Portugal is deeply rooted in rural and mountainous regions, where goat farming has been a long-standing tradition. The dish reflects the resourcefulness of the people, utilizing readily available ingredients and simple cooking techniques passed down through generations. Roman influence on livestock farming and cooking techniques may have played a role in the early development of roasted meat dishes. The dish is a testament to peasant cuisine, where the focus is on utilizing all parts of the animal and creating flavorful meals with minimal resources.
Cabrito Assado is more than just a meal; it's a symbol of celebration and tradition in Portugal, particularly during Easter and other festive occasions. It represents family gatherings, shared meals, and a connection to the land.
Easter Tradition
Cabrito Assado is a central dish during Easter celebrations, symbolizing renewal and abundance after the Lenten season. Families gather to share this meal, reinforcing bonds and traditions.
Regional Variations
While the core ingredients remain consistent, regional variations exist in the preparation and seasoning of Cabrito Assado, reflecting local preferences and available ingredients.
Family Recipe
Many Portuguese families have their own unique recipes for Cabrito Assado, passed down through generations. These recipes often include secret ingredients or specific cooking techniques that contribute to the dish's distinct flavor.
Cabrito Assado offers a rich and savory flavor profile, characterized by the tender goat meat infused with garlic, herbs, and often white wine. The roasting process imparts a slightly crispy exterior, complementing the juicy interior.
The dominant flavor is the inherent gaminess of the young goat meat, which is balanced by the aromatic qualities of garlic, bay leaf, and parsley. Olive oil contributes richness, while white wine adds acidity and helps tenderize the meat during cooking. Paprika, when used, provides a subtle smoky sweetness. The roasting process concentrates these flavors, creating a deeply satisfying and complex taste. The skin becomes crispy, offering a textural contrast to the tender, succulent meat beneath.
Choosing the Right Meat
Opt for a young goat (cabrito) of good quality. The meat should be pinkish and firm, indicating freshness and tenderness.
Marinating for Flavor
Marinating the cabrito for several hours, or even overnight, allows the flavors of the garlic, herbs, and wine to penetrate the meat, resulting in a more flavorful and tender dish.
Slow and Steady Roasting
Roast the cabrito at a relatively low temperature to ensure even cooking and prevent the meat from drying out. Basting the meat with its own juices throughout the roasting process helps maintain moisture and adds flavor.
Crispy Skin Perfection
For truly crispy skin, increase the oven temperature during the last 15-20 minutes of roasting. Watch carefully to prevent burning.
Explore additional Portuguese dishes and restaurants
Explore PortugueseDiscover top dining spots and culinary experiences in Viseu.
Explore ViseuLearn more about the food culture, restaurant scene, and culinary heritage of Portugal.
Explore Portugal