News/Events
CONCURSOS NACIONAIS PRODUTOS TRADICIONAIS
National competitions for traditional Portuguese products are already recognized as a relevant event for the promotion of excellence and quality.
Product
CORDEIRO MIRANDÊS OU CANHONO MIRANDÊS - DOP
Pink meat, extremely tender, tender, succulent and very tasty, from sheep of the Churra Galega Mirandesa breed, slaughtered up to four months and born and raised in an extensive, traditional farming system.
Product
AZEITONA DE SAL
Translation in progress.
Product
QUEIJO SERRA DA ESTRELA - DOP
Translation in progress.
Product
- IGP
Translation in progress.
Product
PASTEL DE TENTÚGAL - IGP
Sweet of conventual origin, whose dough is obtained from the combination of water and flour and whose creamy filling results from the mixture of yolk and egg with sugar syrup. It comes in the form of a stick or half-moon, or miniatures, sprinkled or not with powdered or granulated sugar and cinnamon (this is only used in the half-moon shape). The puff pastry is thin, almost transparent, golden brown in color, with darker ridges. The filling is brownish-yellow, has a flavor of egg, sugar and cinnamon and melts in the mouth.
Product
CHOURIÇO DE PORTALEGRE - IGP
Translation in progress.
Product
MEL DE ROSMANINHO - ÉQUALIFICADO
Trata-se de um mel produzido pela abelha local - apis melífera (sp ibérica). O néctar é recolhido a partir da floração predominante na região - o rosmaninho. Apresenta um tom claro, característico da flora que serve de pasto às abelhas. É um mel bastante viscoso, translúcido e com uma ligeira adstringência própria do néctar de rosmaninho.
Product
Bolo Rainha
Translation in progress.
Product
BONBON COVERED WITH DARK CHOCOLATE AND STUFFED WITH PENNYROYAL
12g molded candy in the shape of a leaf, covered in dark chocolate with 60% cocoa paste, creamy filling and intense minty flavor.
Product
BOMBOM COM GANACHE DE CARAMELO E FLOR DE SAL DE CASTRO MARIM
Bombons de molde de 14 g., em forma de coração, feitos de forma artesanal, com cobertura de puro chocolate negro - 58,2% de pasta de cacau - e recheio feito com uma base de chocolate branco, onde se mistura caramelo e "flor de sal de Castro Marim". No inicio, quando se trinca o bombom, o sabor do chocolate negro impõe-se. De seguida surge o sabor persistente do caramelo e logo de seguida o sabor a sal, numa harmonia perfeita.
