Quality characteristics from Bermeya goat breed products were studied. Light suckling kids (n=12) and heavy kids from the traditional production system (n=10) were compared with reference products from the Spanish market (suckling kids from Murciano-Granadina breed (MG); n=12 and light lamb included in the Ternasco de Aragón Protected Geographic Indication (TA); n=12). Animals were reared and slaughtered under commercial conditions, and selected from the respective Breeder Associations. Bermeya carcasses showed greater percentage of bone and muscle (P < 0.001), and lower percentage of fat in comparison with the other types, differing also on chemical meat composition. pH values were higher in both Bermeya breed types than in MG and TA. Redness and Chroma increased with age in the Bermeya breed. Both type of animal and ageing affected textural variables. Murciano-Granadina meat showed the highest value of compression at 20% (C20) at 2 days of ageing (P < 0.001) and TA the smallest at 80% of compression rate (C80) at all the ageing times analyzed (P < 0.001). Differences between commercial types were observed both in most fatty acids and in the intensity of species odor (P<0.05), tenderness, juiciness and flavor specie (P<0.001) evaluated by trained panelists. A higher tenderness and overall acceptability score were given by consumers to light Bermeya in comparison with heavy Bermeya kids (P<0.001), and both were lower than those of the reference products. Results suggest a good acceptability and certain degree of differentiation from Bermeya breed products with respect to those compared with.