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Trás-os-Montes | a little bit of the northeastern

Trás-os-Montes | a little bit of the northeastern corner of Portugal

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Trás-os-Montes | a little bit of the northeastern

  1. 1. Trás-os-Montes - Portugal A little bit of the northeastern corner of Portugal The Pork and Sausages’ sector Alexandrina Fernandes 05-12-2011
  2. 2. Index• Where we are• General characteristics of the region• The origin of the Bísaro Pig• Description / breed standard• Geographical area• Exploration System• Products• Manufacturing process Alexandrina Fernandes 05-12-2011
  3. 3. Where we are? Alexandrina Fernandes 05-12-2011
  4. 4. Trás-os-Montes is an historical province ofPortugal, located in the northeasterncorner of Portugal. Alexandrina Fernandes 05-12-2011
  5. 5. General characteristics of the Region Alexandrina Fernandes 05-12-2011
  6. 6. “Trás-os-Montes” means behind-the-hills Alexandrina Fernandes 05-12-2011
  7. 7. Vast plateaus, rivers, valleys, mountains, and castles abound in Trás-os-Montes. Alexandrina Fernandes 05-12-2011
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  9. 9. In small villages the oldest inhabitants still eke out a living from small farms.
  10. 10. Corn,Rye,Potatoes,Wheat,Olive Oil,Chestnuts,Pork and Grapes for Wine have been the mainagricultural products. Alexandrina Fernandes 05-12-2011
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  13. 13. The sector of Tourism in the region
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  15. 15. • There is a popular saying:"Beyond Marão, who rule are those who arethere"("Para lá do Marão mandam os que lá estão") Alexandrina Fernandes 05-12-2011
  16. 16. The Meat and Sausages’ Sector Alexandrina Fernandes 05-12-2011
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  18. 18. The Origin- The rural values ​such as the Bísaro pig , are part ofour biological, economic and cultural heritage. Forcenturies associated with the rural parts of the country, itwas scattered throughout the area at north of the river andit was perpetuated until the present day.- The Bísaro Pig was well maintained due to the traditions ofthe peoples of the most isolated regions of the northernPortugal and it remained with the same characteristics at theend of the nineteenth century.-Factors such as docility, ability to adaptto traditional management, the prolificacy and meatquality contributed to its maintenance. Alexandrina Fernandes 05-12-2011
  19. 19. - The Bísaro has not escaped the trend, being the racealmost disappeared.- The rediscovery of the genuine value happened afew years ago by the renewed interest shown in thequality of regional products.- The potential of small farms situated in disadvantagedareas of the country, have specific advantages that mustbe preserved. The increase in value of traditional andregional products, specifically the ”transmontana”sausage allowed to revitalize the traditional pig,using an indigenous genetic resource, the Bísaro Pig. Alexandrina Fernandes 05-12-2011
  20. 20. Description / breed standard• Bísaro pig can be characterized as a large animal, reaching 1m in height and 1.8 m from the neck to the base of the nail. It has a dorsal lumbar convex profile and large ears which are hanging. It is a rough race, but well adapted to the traditional system.• The accommodation requires special care because they are animals with paws which are very soft, making them limp easily. Alexandrina Fernandes 05-12-2011
  21. 21. • Head - thick and concave profile; occipital crest and directed forward. The snout is long and concave. Big mouth. Ears broad, long and hanging sometimes reaching the lower third of the snout.• Long neck and regular-muscled. Alexandrina Fernandes 05-12-2011
  22. 22. - Stem-High, elongated, flat and shallow withribs slightly sprung and long. Long back, withthe midline convex. Belly tucked up. Flank wideand slightly drooping. Croup of good length, but narrow, slopingdown and a little muscular. Thighs of good length but thick and notvery muscular. The tail is thick and medium insertion.- Mammary system - udder of good size, well proportioned, with wellestablished and a number of roofs always greater than ten.-Ends and angulation of members are poise, they are bonybut little muscular. The feet are well developed, but mild.- Skin and hair - the thin skin is colored white, blackor mottled. The hairs or bristles are stiff and long. All animals havethe body covered with bristles.- Skeleton is strong and thick, one can generally assume that theyare animals of great corpulence. Alexandrina Fernandes 05-12-2011
  23. 23. Geographical area• The region of Trás-os-Montes borders on the west by the province of Minho, by the Douro on the south, and by Spain on the east and north .• It is a region formed by a succession of plateaus and mountains, furrowed with deep valleys, far from the sea, with a continental climate influences, more humid and rainy in the west and drier as it moves toward the east.• With the exception of the area of Douro, which is dedicated to the cultivation of wines, in the region of Trás-os-Montes there is still a very diverse and undeveloped agriculture without any predominant culture , characterized essentially by small farms.• Livestock production is based on the creation of cattle, sheep, goats and swine, often with very little effective intensified and generally in low number.• This is the region where they are currently 98% of total holdings in the race. In the regions of Minho, Beira Litoral and Douro Litoral are the other holdings. Alexandrina Fernandes 05-12-2011
  24. 24. Exploration System Alexandrina Fernandes 05-12- 2011
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  29. 29. • The great docility of the animals of bísaro race is very much appreciated by farmers, mainly because they have a close relationship with these animals, since most farms are very small.• The Bísaro pig is explored in four aspects. All holdings are engaged simultaneously in raising sows, boars, piglets and fattening pigs. Alexandrina Fernandes 05-12- 2011
  30. 30. • The management of the Bísaro pig’s food has always been conditioned by the resources available from local agriculture.• The animals are fed mainly with the farm crops consisting of: cereals (corn, wheat, rye, barley and oats), tubers (potatoes, beet and turnip), vegetables (cabbage, pumpkins, etc ...) and fruits such as chestnut in this particular case.• Another feature of the diet used in small farms is its variation throughout the year, because most food is provided on a seasonal basis. Alexandrina Fernandes 05-12- 2011
  31. 31. Productive Characteristics Alexandrina Fernandes 05-12-2011
  32. 32. - The Bísaro pig is poorly arched in the lumbar region, has a weak development of the subsequent quarter, and its skeleton is quite bulky. The proportion of meat is higher than the fat, getting only a little portion of bacon. It is very streaky and it has an excellent flavor, due to the variety of the food to which the animal is subjected.- Its meat has high sensory quality which translates positively on theacceptability and suitability of the meat for processing.
  33. 33. Products Alexandrina Fernandes 05-12-2011
  34. 34. • The quality of the products resulting from Bísaro pig and the need to differentiate it from others on the market, led to the creation in 1996 of two guards Community and Protected Geographical Status (PGS) in particular the Thick Pork Sausage from Vinhais PGS, the Bread and Garlic Sausage fom Vinhais PGS or the Smoked Pork Sausage from Vinhais PGS. (Expense 136/96 of 12/30/96)• More recently other products follow the same process. Alexandrina Fernandes 05-12- 2011
  35. 35. Manufaturing Process Alexandrina Fernandes 05-12-2011
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  40. 40. Final Products Alexandrina Fernandes 05-12-2011
  41. 41. Garlic Sausage Alexandrina Fernandes 05-12- 2011
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  46. 46. • Grazie!!• Thank You!!• Obrigada!! » I hope see you in Portogallo!!! Telef: +351 273 302510 Alexandrina Fernandes 05-12-2011