Mirandesa

The breed takes its name from Miranda do Douro, the Terra de Miranda, from which it spread to other regions. DGAV notes that its remote origin is unclear. In the nineteenth and twentieth centuries some authors distinguished sub-types: the Mirandesa proper; a darker, heavier and better-milking Bragancesa; and a paler Beiroa. Mechanisation and imported breeds caused a decline from the 1970s, and by the early 1990s the breed was almost confined to a small nucleus in its home area. Between 1995 and 2012 numbers fell in the home area but rose elsewhere, especially in the Alentejo and the Beiras.

The topline and forelock are blond, and the coat darkens progressively to black at the extremities. Males are darker than females and calves are uniformly blond. The horns are whitish with blackened tips, of medium length and round in section. In the extensive system, calves run with their mothers until 5 to 7 months.

Carne Mirandesa DOP comes from animals raised in the home area: the municipalities of Bragança, Macedo de Cavaleiros, Miranda do Douro, Mogadouro, Vimioso and Vinhais. Two cuts, the posta and the rodião, may be called "mirandês" only under the DOP rules. The posta mirandesa is grilled and seasoned only with salt. In 1870 the agronomist Bernardo Lima described the breed as stout and broad-shouldered, with an average weight of 608 kg.