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
Pêra Rocha em Calda da Avó e Especiarias
4 Peras Rocha de calibre 45 (mais pequenas e mais doces) envolvidas numa calda de água, açúcar e especiarias. São apresentadas dentro de um frasco de vidro. O seu aroma é frutado com notas de especiarias. O seu sabor é suave e doce, deixando na boca uma sensação de frescura da fruta e uma sensação quente das especiarias.
Product
LICOR DE LARANJA - ÉQUALIFICADO
Translation in progress.
Product
Vinagre natural de vinho - ÉQUALIFICADO
Translation in progress.
Product
ARROZ DE PICA NO CHÃO DE VILA VERDE
Translation in progress.
Product
ALHEIRA DA SERTÃ
This product has a perfectly bound dough with a pasty appearance, brownish-yellow color, with the smell and flavor of the present meats.
Product
Translation in progress.
Product
ASSADURA DE BOTICAS
Translation in progress.
Product
COIMBRAS'S FRENCH TOAST
French toast made with Arrufada de Coimbra, fried in oil after soaking in milk and egg. They are then sprinkled with sugar and cinnamon. Weight/caliber: about 100g Exterior appearance: brownish yellow typical of frying and sprinkled with sugar and cinnamon Interior appearance: Dirty white or yellowish yeast cake due to the addition of cinnamon but moistened by the milk syrup Consistency: soft and moist Texture: Mild with a typical sandy feel for sprinkled with sugar and cinnamon Color: brownish yellow typical of frying and sprinkled with sugar and cinnamon Aroma: Christmas fritters with hints of cinnamon and Arrufada butter Taste: sweet, with hints of frying, with a predominance of cinnamon on the outside
Product
HAMBURGUER CARNE JARMELISTA
Hamburger composed of several minced meats of the Jarmelista breed.
Product
CABRITO TRANSMONTANO - DOP
Meat from the slaughter of mountain goats (male and female) children of parents registered in the Zootechnic Register and/or herd book of the breed, slaughtered at the time of weaning, between 30 and 90 days of age. This meat is distinguished by its organoleptic quality, namely its palatability, tenderness and juiciness.
