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Confraria de Chaves

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 Agora dispôe de cerca de  170 dos melhores Hotéis em Chaves e Norte de Portugal, com o Melhor Preço Garantido.

   

The Confraria de Chaves organized the I Birthday Dinner on December 12 in Fort St. Francis Hotel in Clark.

   

Program of Direct Holidays Fair Skills and Flavors of Chaves. See Direct File RTP

   

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The range of flavors and aromas, is the area of High Tâmega and Clark, an example of tradition and ritual meal Community.

Clark is a city known for its coveted ham and shares with Mirandela the fame of Alheiras. In addition, the flaviense cuisine is rich and varied, with the sausages, cured and smoked by the fire, are crucial to making the Folar Keys - famous local specialty, as well as the delicious and crispy fish cakes Clark (local specialty made with puff pastry and stuffed with juicy meat of the region).

Delicacies of the most appreciated, we highlight the Fish River, and the trout stuffed with ham, a sample plate of fish shown in the table flaviense, the Goat stew, the Feijoada Transmontana, the stew accompanied by cabbage Penca and the famous potato Keys, thousands of Roman, the P of rye baked in wood-fired oven which gives it a distinct taste.

To complement this choice in case of confectionery, we present the Gusts, Candy Gold or Sweet Flip the famous Mel de Barroso and Hot Earth.

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Cartao Confrade -

The Confraria de Chaves signed a protocol with the SPOTLINE and will launch the Confrade Card. The idea is to link Colleagues, Guilds, Institutions, Commerce and Services, through a common network of partners, which all derive real benefits. Confrade The card party with a view to take over as the discount card reference in trade and services quality.

Confrade Card - What is it?

The card is cross Confrade and covers various sectors of national economic life, focusing heavily on the best: Hotels, Restaurants, Security, Commerce, Health, Health Services and Leisure.

The card has Confrade aim to provide their beneficiaries, Discounts and Benefits fantastic. On the other hand fulfills the mission of promoting and disseminating, among its partners to become essentially institutional.
With the Confrade Card have the opportunity to discover Portugal Trás-os-Montes and the Algarve, and get discount and for the best Restaurants, Hotels and Services.

The Confrade Card is the distinctive institutional quality Brotherhoods, Colleagues, Members and Partners. Find out!

Confrade Card - How to use?

The Confrade Card was designed and developed by SPOTLINE and account from the outset with the support of institutional entities.

The card is the property of Confrade SPOTLINE and may be revoked at any time if there is misuse.
When you use the card must specify that you want to take advantage of discounts based. Should inform or make a reservation in the establishment, in advance, and present the card Confrade Card.

Confrade The Card is not transferable, so that the benefits only cover the holder.

The terms granted by the Board Confrade may not be combined with other offers or special programs in place that entities filed promote the network, unless expressly stated otherwise.

The selection of merchants that is made by filing written proposal and acceptance of these regulations and the individual conditions of each facility and are part of the contract. These agreements are based on the quality of products and services, reputation of the spaces and preferences or inclinations of the audience.

The manager SPOTLINE Card and Confrade Confraria de Chaves as a promoter, can not be held responsible for any breach of the regulation by any of the entities or establishments within. This occurrence should be reported immediately by filling in the form of support: "
'Here!.

The requirements of this regulation may be amended at any time without prior notice. However information will, in due time, any changes to its rules.

Confrade The Card is valid for the period indicated in the same and use implies full acceptance of these conditions.

The card has Confrade only the cost of issuing / customization and an annuity.

The Confrade Card intended solely Brotherhoods, and Affiliate Members.

For more information contact us: Here!

To join use the quick form: '' Here

Confrade Card - Terms



The Confrade Card is a registered trademark and will always be associated with programs Discounts and Quality.


With the Confrade Card get discounts on all Products and Services Members.


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Bisaro

Bisaro Transmontano

The "meat" or "Pork Transmontano", as is also known, has a protected designation of origin granted by the European Commission.
These systems, created in 1992 by the European Community, aiming to protect the food they have to compete for customers with other products that usurp its name.

The Denomination of Origin (PDO) is the name of a product whose production, processing and prepared in a given geographical area using recognized know-how. The Protected Geographical Indication (PGI) refers to the relationship with the geographical environment in at least one stage of production, processing or preparation.

The Traditional Specialty Guaranteed (TSG) does not refer to a source but want to distinguish the composition of the product or a traditional production method.

History Área de criação do porco Bísaro

(1870), The definition of Bísaro the name given to the provinces of central and northern kingdom to pork tucked leggy and drooping ears to distinguish from pork and plump pernicurto Alentejo. The appealing Celtic was employed by Sanson to express the antiquity of the pig such that it was the only one that existed in the Celtic peoples of ancient Gaul.

JF Macedo Pinto in the 1878 Compendium of Veterinary wrote:
(...)     "1st Bizare Typo or Celtic - this typo breeds descended from wild boar common and belong exclusively to Europe. Distinguished by the following characteristics: thick head of short, flat forehead, long snout, large mouth, and long drooping ears to just below the eye line, body Varudo, convex and arched on the back, chest diameter vertical well above the horizontal which gives way to boring, long legs, stiff silks of varying color and black most of the individuals. The many races of this typo, which are all over Europe, especially in central and northern d `ella, are distinguished from each other by their degree of corpulência.Os our pigs bred Commum the northern provinces also enter n 'This typo; are slow and late development, only complete their growth in edad de two yeares, and even then are difficult fattening. They give good meat, but are very bony and atocinham little. (...)

(...)    "In Trás-os-Montes, Minho, Beiras Estremadura and north of the Tagus dominates this typo; distinguished by their variety and color corpulence greater or lesser number of bristles. They are pigs that measure 1.50 meters of the neck to tail and almost 1 meter in height, giving in cevo 200 to 250 kilograms. Most of our country are black, the all white and very body that the learned Veterinary SB Lee (1) says it has seen in Monsão Valladares and are called here gallegos because they come from Galicia. Black or white or even spotted, there are very cerdosos and others who call themselves mollarinhos for having few bristles, pelle a smooth soft, and it is these who are considered more Cavadias. Ordinarily all our bizaro are slow growth (the pig done spent from two to five years to create it), fattening and expensive to produce more lean meat than fat, and accumulate more in this flare than in thick blankets bacon. Most bizaro debiqueiros are in food, especially during ceva, and his complexion is not the most robust and healthy. "(...)

Virgil Taborda in 1932 wrote:

(...)" The type that in Trás-os-Montes is the bulk of the species is Bisaro, slow growing, difficult fattening and richer in meat fat ....." "The potato and where chestnut groves abound form the staple diet during the fattening. In many places also the pigs walk in the fields Vezeira ,....... advantage of the lande Oaks (...)"

Póvoa January 1944 newsletter in livestock, wrote:
"The whole state inselecto reveals that race is. Movements generally slow and somewhat graceless. Very prolific; litters sometimes twenty piglets and more. The quality of the meat is lean little atoucinhada. The fat is low and intermingled, its taste varies with the food. "

In 1967 Ramiro Ferrão and J. Ahmed Mira say:
"North of the Tagus, it explores a type of pig meat, which is affiliated ethnic group called the Celtic stem species, which is commonly known in the industrial areas south of the 'pig land" (...).

(...) But our pig that lives in the regions north of the Tejo has special vocation for the production of meat, however, is unfortunately accompanied by equally suited for the production of bone and skin, which greatly devalues. (. ..)

Features

Pigs bred Bisaro, originating in the Celtic stem, are large animals, reaching over a meter tall and 1.5 meters from the neck to base of tail, black coat, white or mottled, thick skin and with long bristles , thick and abundant.

The head is long and thick, with long ears, wide and outstanding, compared underdeveloped and big mouth. The neck is long and muscular regularly. The trunk is long, with back arched, chest high, flat and shallow, wide side down and little, narrow sloping croup and little muscular, stomach tucked.

The limbs are long, bony and not very muscular, with a regular aplomb. The thighs are a good length and thickness deficient because they are very muscular and the feet are well developed. The tail is thick and medium insertion. These animals are very docile temperament, slow and graceful movements somewhat. They have high prolificacy.

The carcass of the pig Bisaro has a greater proportion of muscle to fat, getting a little meat atoucinhada but very streaky, whose flavor is enhanced with the power that these animals are subjected to a rich and varied.

Staff

Once the Bisaro suffered a drastic reduction in its personnel, but their ability to adapt the system of traditional agriculture, their docility, the litter size, ease in piglets and the organoleptic quality of flesh, are essential characteristics for the maintenance of this breed.
Currently, according to the ANCSUB, the breeding herd is about 1286 females and 200 males, spread over 93 farms, located in a region of Tras-os-Montes and Minho, and is the majority of farms in the district of Bragança.

Source: National Association of Pig Breeders Breed Bisaro


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