{"id":13988,"date":"2015-09-08T14:50:33","date_gmt":"2015-09-08T14:50:33","guid":{"rendered":"http:\/\/www.flavorsandsenses.com\/en\/?p=1351"},"modified":"2019-03-20T17:10:29","modified_gmt":"2019-03-20T17:10:29","slug":"bisaro","status":"publish","type":"post","link":"https:\/\/flavorsandsenses.com\/en\/bisaro\/","title":{"rendered":"Bragan\u00e7a – B\u00edsaro"},"content":{"rendered":"

\"\"<\/a><\/p>\n

On vacations at Tr\u00e1s-os-Montes<\/em> this past August, we made a mandatory stop at Gimonde,<\/em> a village near the Natural Park of Montesinho<\/em>, known for its good gastronomy, excellent bread and, of course, the B\u00edsaro<\/em>\u00a0pork.<\/p>\n

And it was precisely this animal with origin in the region that took us to the facilities of B\u00edsaro<\/em> \u2013 Salsicharia Tradicional<\/em>, a family company (from 1935) that has been, for the last few years, enhancing the breed and the so desired sausages of the region.<\/p>\n

\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \"\"<\/a>\u00a0 \u00a0 \u00a0 \u00a0\"\"<\/a>\u00a0 \u00a0 \u00a0 \u00a0\"\"<\/a><\/p>\n

With Alexandrina<\/em> and Alberto Fernandes<\/em> in charge of the visit, the 3rd generation of the family to embrace the project with passion, we got to know the new facilities of the brand, a factory well incorporated with the rural area it is inserted in, besides, if it weren\u2019t for the giant billboard outside it would be impossible to identify the company from the exterior.<\/p>\n

\"\"<\/a>\u00a0The traditional process of salting the J\u00e1mon (Cured Ham)<\/span><\/em><\/p>\n

On the inside the entire picture changes, with modern facilities, the latest technology and equipment, allowing the company to monitor the entire process of the meat\u2019s transformation, from the slaughter to the packaging.<\/p>\n

\"\"<\/a><\/p>\n

But don\u2019t make the mistake of thinking that with these facilities the interest is the massive production for supermarkets, on the contrary, these new conditions assure that all the hygiene and security measures are met, but also assure that the traditional recipes are preserved and even enhanced, as observed, for example, in their products with premium seal of the brand with basis on B\u00edsaro<\/em> pigs, raised outdoors in the field and fed with chestnuts.<\/p>\n

\"\"<\/a>\u00a0Salpic\u00e3o Vinhais IGP during the curing process<\/span><\/em><\/p>\n

During our visit we got to know more about the production process of the sausages and smoked goods typical from Tr\u00e1s-os-Montes<\/em>, from the salting of the j\u00e1mons\u00a0<\/em>to the ingredients added to the pork in order to create alheiras<\/em> and salpic\u00f5es<\/em>, and the different curing types. A unique learning opportunity for those who remember nostalgically of the homemade smoked goods made at their grandparents and hanged on the fireplace!<\/p>\n

\"\"<\/a><\/p>\n

But it is impossible to talk about J\u00e1mon<\/em>, sausages and even about B\u00edsaro<\/em> pork without seeing how they\u00b4re raised, we went to Quinta das Covas<\/em>, one of the two farms of the family where the animals are raised.<\/p>\n

\"\"<\/a><\/p>\n

If we were already impressed with the factory, further more we stayed when we saw the way these beautiful pigs are raised.<\/p>\n

An idyllic landscape serves as background to endless square meters of land where the animals are raised in the open, divided by ages and without mixing males and females, the nourishment is taken care of by nature, with the company producing cereals, beetroots and cabbages that serve as food to the pig before its final development stage when they are fed with chestnuts.<\/p>\n

The B\u00edsaro<\/em> is a peculiar animal, being one of the three Portuguese breeds of pigs; it is famous for its big size, its drooping ears that sometimes even cover their eyes, and its long and tall legs.<\/p>\n

On its turn, the meat presents less fat than other breeds, resulting in less bacon and more pork belly, which unique flavor of the excellent relation between muscle and fat is mainly due to the varied feeding\u00a0they receive during the course of their growth.<\/p>\n

Also the Pigs are what they eat!<\/p>\n

\"\"<\/a><\/p>\n

\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\"\"<\/a>\u00a0 \u00a0 \u00a0 \u00a0\"\"<\/a>\u00a0 \u00a0 \u00a0 \u00a0\"\"<\/a><\/p>\n

We also visited the maternity where dozens of breeders raise the piglets during the first stage of their lives. To our delight one of the females went into labor while we were there, giving birth to a series of little piglets that quickly get up searching for momma\u2019s milk.<\/p>\n

\"\"<\/a><\/p>\n

A long delivery day that could easily go up to 17 pig pups.<\/p>\n

\"\"<\/a><\/p>\n

Continuing our visit to Quinta das Covas<\/em>, besides breeding animals, the space also serves to other family businesses, namely the Tourism, through A.Montesinho<\/em>, providing nice rural tourism houses, in a perfect combo with the environment.<\/p>\n

\"\"<\/a><\/p>\n

Pool, bike and trekking are some of the available activities to those wishing to enjoy a nice connection with nature.<\/p>\n

\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \"\"<\/a>\u00a0 \u00a0 \u00a0\u00a0\"\"<\/a>\u00a0 \u00a0 \u00a0 \u00a0\"\"<\/a><\/p>\n

With the lunch hour approaching, we return to the starting point, Gimonde, for a feast in the oldest business of the family, the restaurant, a space where once lived a tavern and that nowadays houses the famous restaurant D. Roberto<\/em>.<\/p>\n

\"\"<\/a>Restaurant D.Roberto<\/em><\/span><\/p>\n

D. Roberto<\/em> is a typical restaurant from Tr\u00e1s-os-Montes<\/em>, with highlight, of course, to the B\u00edsaro<\/em> pork and its sausages \u2013 with special emphasis on Butelo<\/em> with the shells\/chasubles, the baby lamb of the region, the montesinho<\/em> goatling and the game, of course.<\/p>\n

\"\"<\/a><\/p>\n

The restaurant respects the design of the antique houses of the region, a combination of stone and wood with the inevitable fireplace giving it a cozier touch. In terms of decoration it is assumed the history of the space with the display of \u201cold\u201d bottles of great national wines that tell its years as well as D. Roberto<\/em>\u2019s, and the great B\u00edsaro J\u00e1mon<\/em> that could also decorate my living room.<\/p>\n

\"\"<\/a><\/p>\n

At the table we are presented with the jewel of the house, the cured meats! A dish with scrag, loin, salpic\u00e3o<\/em> (a type of smoked pork sausage) and paleta<\/em> that are worth by themselves, but are even better when accompanied with the excellent bread of Gimonde<\/em>. Also surprising the presented quality of the roasted alheira<\/em> (chicken, bread and pork sausage) and the chouri\u00e7a<\/em> (similar to chorizo<\/em>).<\/p>\n

\"\"<\/a><\/p>\n

Following a Trilogy of B\u00edsaro Pork<\/em> \u2013 spareribs, tenderloin and \u201csecretos<\/em>\u201d (a piece of meat that \u201chides\u201d under the pork belly). Perfectly grilled meats, with highlight to the tenderloin due to its unusual succulence, and the \u201csecretos<\/em>\u201d for an outstanding flavor, with great, and in the right amount, fat. Very good!<\/p>\n

\"\"<\/a>Trilogy\u00a0of B\u00edsaro Pork <\/span><\/em><\/p>\n

The B\u00edsaro<\/em> pork was followed by the game, more precisely the Wild boar, increasingly rooted in the region. At D. Roberto<\/em>, the boar is presented in rice, one of the few ways I hadn\u2019t tasted it yet. A soupy rice with basis on a succulent boar, previously stewed. Spicy enough and delicious! A winter dish that fully satisfied us in the summer, as almost all the cuisine from Tr\u00e1s-os-Montes<\/em>.<\/p>\n

\"\"<\/a>Boar Rice<\/em><\/span><\/p>\n

To end, a nice pudding, the typical sweet corns (let\u2019s say it could be a fusion between a custard milk and rice pudding) and the amazing homemade jams (plum and peach) that have always been one of D. Roberto<\/em>\u2019s strengths.<\/p>\n

\"\"<\/a>The desserts<\/em><\/span><\/p>\n

Accompanying our meal, a Mouch\u00e3o<\/em> from 2001 in excellent shape. A great wine from Alentejo<\/em> harmonizing a beautiful Tr\u00e1s-os-Montes<\/em> meal.<\/p>\n

D.Roberto<\/em> is one of the most dignified representatives of the region\u2019s cuisine, with the highest quality raw material allied to hands that learned with the older generations, keeping the flame of a tradition that quickly and easily could be lost.<\/p>\n

As to A. Montesinho<\/em>, it also has, in the heart of the Village of Gimonde,<\/em> rooms and houses to those who wish to know the wonders of the Northeast Transmontano<\/em>, from the Casa da Mestra<\/em> to Casa do B\u00edsaro<\/em>, all of them equipped and decorated to meet the most stringent criteria.<\/p>\n

\"\"<\/a><\/p>\n

And so we say goodbye to Bragan\u00e7a<\/em> and Gimonde<\/em>, liking even more a brand that always assured us unique quality, positioning the B\u00edsaro<\/em> pork and its J\u00e1mon<\/em>\u00a0at the best level of the Iberian Peninsula. We left wishing to come back, with the memories of the flavor and respect for the genuine people that hold to the family heritage and elevated it to rare levels.<\/p>\n

See you soon!<\/p>\n

Info<\/strong>
\nB\u00edsaro<\/a>
\nA. Montesinho<\/a>
\nD. Roberto<\/a>
\nRua Coronel \u00c1lvaro Cepeda, N\u00ba1 – Gimonde – Bragan\u00e7a
\n(+351) 273 302 510<\/p>\n

Vers\u00e3o Portuguesa<\/strong><\/a><\/span><\/p>\n

Disclaimer<\/strong><\/span>
\nWe were at B\u00edsaro<\/em>‘s facilities and at restaurant D. Roberto<\/em> invited by A.Montesinho<\/em>,\u00a0whereas this not alter our work, being the opinion and the text of the exclusive responsibility of the author.<\/span><\/p>\n

Text: Jo\u00e3o Oliveira | Photos: Flavors & Senses<\/em><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

On vacations at Tr\u00e1s-os-Montes this past August, we made a mandatory stop at Gimonde, a village near the Natural Park of Montesinho, known for its good gastronomy, excellent bread and, of course, the B\u00edsaro\u00a0pork. And it was precisely this animal with origin in the region that took us to the facilities of B\u00edsaro \u2013 Salsicharia…<\/p>\n","protected":false},"author":5,"featured_media":25672,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1975,2119],"tags":[560,2073,1680,1681,1761,2044,2074,1908,1996],"class_list":["post-13988","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-not-to-miss","category-tras-os-montes","tag-bisaro","tag-braganca-en","tag-countryside","tag-cured-meat","tag-jamon","tag-portugal","tag-presunto-en","tag-traditional-food","tag-travel-en"],"yoast_head":"\nBragan\u00e7a - B\u00edsaro - Flavors and Senses<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/flavorsandsenses.com\/en\/bisaro\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Bragan\u00e7a - B\u00edsaro - Flavors and Senses\" \/>\n<meta property=\"og:description\" content=\"On vacations at Tr\u00e1s-os-Montes this past August, we made a mandatory stop at Gimonde, a village near the Natural Park of Montesinho, known for its good gastronomy, excellent bread and, of course, the B\u00edsaro\u00a0pork. 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