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Dos ecotipos para una raza

Two ecotypes for one breed

Of the livestock farms in the Canary Islands, goat farming predominates, ahead of cattle and sheep farming. In Tenerife, there is an autochthonous goat breed, the Caprina Tinerfeña, and unlike the rest of the autochthonous breeds, it has two recognized breeds eco-types (i.e., animals of the same breed, but adapted to different environments), with characteristics that clearly differentiate them, the eco-type Tenerife North, of humid areas, and the eco-type Tenerife South, from arid areas.

It should be noted that there are three official goat breeds in the archipelago, the Tinerfeña, the Majorera and the Palmera. The goat of the northern Tenerife variety is adapted to cold and humid conditions, as is normal due to the climate of this slope, it is generally black or brown coated, has a goatee and a toupee and also a characteristic long hair. The southern Tenerife variety, as is evident, is adapted to the warmer and more arid areas typical of the southern slopes of Tenerife, and its specimens are also dark-coated, but they differ from those of the north because of their short hair and because they do not always have a goatee and toupee.

The most important resource obtained from these animals is milk, followed by meat, which has been used for ruminants since the aborigines. The Canary Island goat has been present in the Archipelago since pre-Hispanic times, as several studies have shown. With the arrival of the first settlers, also arrived the specimens of this mammal, one of the main food sources of the Guanches. Later, with the conquistadors, other goat breeds were introduced to the islands, which led to crossbreeding that may have resulted in the current native goat breeds.


Goat meat

Compound goat meat is one of the most popular dishes of the Canary Islands. It is a traditional recipe found in most Canarian homes and restaurants. The lean meat is sautéed and then cooked with vegetables and spices. It has to be cooked slowly because it is a firm meat, which needs a long cooking time. This slow process results in the blending of flavors and the creation of a tasty sauce, in which you can dip some delicious wrinkled potatoes. The youngest animal is also consumed, the baifo (an aboriginal term still used today), which has more tender meat and a less intense flavor.

Anaga is not an aside in this culinary tradition, besides being part of the particular recipe book in the homes of the inhabitants of the area, it can be tasted in most of the local restaurants.

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