The Canarian goat, present in the archipelago for over 2,500 years, has been a fundamental part of island life. The ancient Guanches not only consumed its meat but also used its skin for clothing and its bones to make tools and ornaments. This ancestral connection with the Canarian goat endures today, with its meat being one of the most valued in local cuisine.
Over time, other species have been introduced to the Canary Islands, such as the Canarian black pig and the hair sheep or Pelibuey. The Canarian black pig, in particular, has found a special place in Canarian cuisine. Its meat, appreciated for its flavour and texture, is enjoyed in various ways: in traditional chicharrones (fried pork rind wrapped in gofio), as chorizo spread on bread, or cooked in stews, roasted, or grilled
In addition to these native species, the Canarian diet includes a variety of other fresh and natural meats, such as veal, lamb, chicken, and rabbit. All these meats are raised in environmentally friendly ways, ensuring their quality and authentic taste, which contribute to the islands’ rich culinary tradition.
Each of these meats brings its own character to the Canarian table, from the intense flavours of goat and black pig to the milder and versatile preparations of veal, lamb, chicken, and rabbit. Whether in stews, roasts, or fried dishes, Canarian meats are a reflection of the diversity and cultural richness of the archipelago, forming an essential part of its gastronomic identity.
