Type

Produtos de padaria, de pastelaria, de confeitaria ou da indústria de bolachas e biscoitos

Region

Alentejo

Description

The bread produced in the municipality of Mértola is one of the well-known breads of the Alentejo. It is a forehead bread (more raised at one end, resembling a fold), with a crispy crust, slightly brownish yellow, with traces of flour. The crumb is consistent and fluffy, with some alveoli, slightly grayish white or brownish.

Particularity

Mértola's bread is characterized by prolonged fermentation carried out by natural ferments resulting from pieces of dough from the day before and by slow and prolonged baking in wood-fired ovens.

History

In Mértola bread has always played a key role not only in food, but also as an activity linked to the cultivation of wheat and its processing. Its importance is visible through the mills - either wind or water - existing in the municipality. The old ovens and threshing floors, communal or private, reflect the importance of this activity for the local communities. Later on, small bread production units began to supply the local communities and later the Algarve and Greater Lisbon. Despite the loss of character suffered by others, the production of Alentejo bread from Mértola has maintained its genuineness and specificity, keeping the traditional mode of production.

Geographic production area

Concelhos

Instructions for use

Natural or in the confection of some dishes, ideal for making bread soups, açordas and stews.

Commercial presentation

The bread is presented in plastic bags and can be 1 Kg, 800g, or 500g.

Conservation conditions / Durability

Store at room temperature.

Bibliography/Source

Text and photos extracted from: “Produtos Tradicionais Portugueses”, Ministério da Agricultura, do Desenvolvimento Rural e das Pescas, Secretaria de Estado do Desenvolvimento Rural, Direcção-Geral de Desenvolvimento Rural, Lisboa 2001, Coordenadora Geral – Ana Soeiro