Vitela de Lafões

Lafões veal is exclusively produced by family farms in the subregion of Lafões in the municipality of Viseu in central Portugal. The region is a huge green valley intersected by the Vouga and Douro rivers. The high quality of this meat was documented as early as the nineteenth century, and it has only improved since.
Lafões veal is meat from the crossing of two breeds of cattle – Mirandesa and Arouquesa.

These animals are reared in pens and fed on their mothers' milk, hay, and seasonal vegetables. Once slaughtered, the meat is aged for about five days. Vitela de Lafões has a light pink color and even marbling. The meat has a smooth consistency and is moist and succulent.

The flavor is distinct, reflecting the natural diet of the calfs. Lafões veal is a highly coveted addition to traditional regional dishes, and is best served roasted in a wood oven or salted and skewered in a white wine sauce with boiled potatoes and slices of onion.