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.
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