Caçoila without lid for cooking chanfana (kid goat cooked in wine)

Dublin Core

Title

Caçoila without lid for cooking chanfana (kid goat cooked in wine)

Description

Kitchen utensil, such as a pot or casserole dish, made of dark clay using a traditional reduction firing process that gives it its characteristic colour.

Creator

1858

Source

craftedobjects,portugalobjects

Contributor

iain

Language

Portuguese

Type

Physical Object

Identifier

742

Alternative Title

Caçoila

Date Submitted

27/10/2025

References

https://uniaodasfreguesiastondelanandufe.pt/2022/01/18/museu-terras-de-besteiros/ https://www.patrimoniocultural.gov.pt/wp-content/uploads/2025/01/Ficha-MatrizPCI.pdf

Extent

30cm x 30cm x 12cm

Spatial Coverage

current,40.530278,-8.095556;

Europeana

Europeana Type

TEXT

Physical Object Item Type Metadata

Wiki

https://culturality.museum/wiki/index.php/Caçoila_without_lid_for_cooking_chanfana_(kid_goat_cooked_in_wine)

Material

Black clay of Molelos

Natural Cultural

Cultural

Craft

ceramics

Tool

The clay is moulded into the desired shape of the pot. After moulding, before the piece dries completely, the surface is polished with river pebbles to smooth it and give it more shine, also removing finger marks. The piece is left to dry for a period that can take several weeks, depending on its size. Once dry, the piece is fired in professional kilns or in a soenga (reducing kiln).

Place

Molelos, Tondela, Portugal

Material Source

The potter collects black clay from a local plot of land designated for the extraction of the material.

Technique

The artefact is made from a mould. The manufacturing process is artisanal and manual.

Function

It is a versatile utensil, suitable for cooking on different types of stoves (wood, electric or gas), as well as for serving directly at the table.

Creation Purpose

For sale.

Production Quality

The artisan actively continues to produce this piece.

Conecept

"Chanfana de cabrito" is a traditional Portuguese dish, especially from the Central region, which consists of goat or kid goat meat marinated in red wine, garlic and other seasonings. The meat is cooked slowly, for hours, in a black clay pot (caçoilo). This long process and the use of black clay allow for slow cooking, resulting in an intense flavour and very tender meat, which is traditionally served with boiled potatoes and sautéed cabbage. This type of tableware plays an important role in the culture and tradition of many Portuguese villages, and is sometimes used in festivities and celebrations.

External ID

UAVEIRO_AR_28

Citation

1858, “Caçoila without lid for cooking chanfana (kid goat cooked in wine),” VERAP, accessed April 2, 2026, https://culturality.museum/omeka/items/show/1874.

Embed

Copy the code below into your web page