The first Barrosã cows that cooperated in the ecosystem of the Montado do Freixo do Meio left the truck one by one on a rope, sweet as a dog on a leash. They came from Barroso, the region from which they originated, in search of their survival. The continuous abandonment of the villages did not allow the continuation of a relationship that had been perpetuated until then, since it was the first European bovine domesticated from the Auroch Bos, European wild bovine extinct by Man. The beautiful lyre-shaped frame and eye design leave no doubt.

Here, the first six original cows not only adapted extraordinarily to the environment (natural food, water, meteorology) but also began to perform services in ecosystems that were much more diversified and interesting than the Mertolenga cows that until then inhabited the Freixo do Meio.

In 2000 we decided, for this reason, to continue only with animals of the Barrosã breed, constituting in that year a pure nucleus. The Barrosã cattle herd in Freixo do Meio is formed by 85 cows, 10 replacement heifers, 2 bulls, 35 calves with their dams, 25 weaned calves. The regulation of herds and the consequent destination of the resulting product as food results from the reproduction function, which is fundamental, among others, for the continuity of the species. The surplus resulting from the cow is one heifer per week (60-65 years) and one cow per month (10 years).

Since 2000 the cow has been fully exploited in Organic Agriculture, from 2010 on in Biodynamic Agriculture and since 2018 applying the principles of holistic management developed by Allan Savory. The animals’ food is exclusively  made with vegetable fibers mainly produced by us. At certain times of the year it is very important to supplement the animals with feed, and also when we have them in the finishing phase in the corrals. These rations for ruminants are largely made up of Lucerne, which is also a vegetable fiber, but it also has cereals in its constitution.

Despite decades of efforts by the competent authorities, we were unable to sacrifice our animals in the Montado do Freixo do Meio, having to transport them 80 km to the Stec Raporal Slaughterhouse, in Montijo. The carcasses return to our facilities on return from deliveries, being processed in the meat processing unit into the following food products:

• Veal pieces
• Minced meat and hamburgers
• Aged beef
• Frankfurter sausages
• Ash sausages
• Veal pie
• Bone broth