Goat kid
About the product
Meat from a young goat
Origin
Goat herding is one of the oldest traditions in the Canary Islands, a direct descendant of the practices of the Guanche aborigines. The volcanic terrain and climate of the midlands and peaks of Granadilla de Abona have provided the perfect environment for the adaptation of hardy breeds such as the Majorera and the Palmera. Historically, goat meat was not consumed daily; it was a luxury dish reserved for major celebrations, village festivals, and Christmas. Today, local farmers keep these respectful breeding practices alive, preserving a product that is a true rural heritage of the region.
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Culinary uses
It's a fine-grained, highly digestible meat that serves as the perfect canvas for traditional recipes. Its most iconic and festive preparation is Baifo en Salmorejo, where the meat is marinated for hours in a mixture of garlic, paprika, thyme, oregano, vinegar, and white wine before being fried and stewed. It also yields spectacular results roasted in the oven at a low temperature (drizzled with a dry white wine from the Abona DO), or chopped and fried over high heat with plenty of whole garlic cloves. Traditionally, it's always served with wrinkled potatoes.
Where to find it
Producers who make it and restaurants that use it.