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Trás-os-Montes - Portugal
 A little bit of the northeastern corner of Portugal
            The Pork and Sausages’ sector




                                      Alexandrina Fernandes   05-12-2011
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
Where we are?


      Alexandrina Fernandes   05-12-2011
Trás-os-Montes is an historical province of
Portugal, located in the northeastern
corner of Portugal.




              http://www.meteopt.com/forum




             Alexandrina Fernandes           05-12-2011
General characteristics of
      the Region


                 Alexandrina Fernandes   05-12-2011
“Trás-os-Montes” means behind-the-hills




                          Alexandrina Fernandes   05-12-2011
Vast plateaus, rivers, valleys, mountains, and castles
            abound in Trás-os-Montes.




                            Alexandrina Fernandes   05-12-2011
Alexandrina Fernandes   05-12-
                2011
Trás-os-Montes | a little bit of the northeastern
In small villages the oldest inhabitants still eke
         out a living from small farms.
Corn,
Rye,
Potatoes,
Wheat,
Olive Oil,
Chestnuts,
Pork and Grapes for Wine have been the main
agricultural products.
                             Alexandrina Fernandes   05-12-2011
Alexandrina Fernandes   05-12-
                2011
Alexandrina Fernandes   05-12-2011
The sector of Tourism in the region
Alexandrina Fernandes   05-12-
                2011
• There is a popular saying:

"Beyond Marão, who rule are those who are
there"

("Para lá do Marão mandam os que lá estão")



                                Alexandrina Fernandes   05-12-2011
The Meat and Sausages’ Sector




                     Alexandrina Fernandes   05-12-2011
Alexandrina Fernandes   05-12-
                2011
The Origin
- The rural values ​such as the Bísaro pig , are part of
our biological, economic and cultural heritage. For
centuries associated with the rural parts of the country, it
was scattered throughout the area at north of the river and
it was perpetuated until the present day.

- The Bísaro Pig was well maintained due to the traditions of
the peoples of the most isolated regions of the northern
Portugal and it remained with the same characteristics at the
end of the nineteenth century.

-Factors     such     as    docility,   ability to adapt
to traditional management, the prolificacy and meat
quality contributed to its maintenance.

                                        Alexandrina Fernandes   05-12-2011
- The Bísaro has not escaped the trend, being the race
almost disappeared.

- The rediscovery of the genuine value happened a
few years ago by the renewed interest shown in the
quality of regional products.

- The potential of small farms situated in disadvantaged
areas of the country, have specific advantages that must
be preserved. The increase in value of traditional and
regional products, specifically the ”transmontana”
sausage     allowed to revitalize the traditional pig,
using an indigenous genetic resource, the Bísaro Pig.

                                    Alexandrina Fernandes   05-12-2011
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
• 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
-    Stem-High,       elongated,       flat     and     shallow  with
ribs    slightly   sprung        and     long.    Long     back, with
the    midline    convex.        Belly    tucked    up.    Flank wide
and slightly drooping. Croup of good length, but narrow, sloping
down and a little muscular. Thighs of good length but thick and not
very muscular. The tail is thick and medium insertion.


- Mammary system - udder of good size, well proportioned, with well
established and a number of roofs always greater than ten.
-Ends and angulation of members are poise, they are bony
but little muscular. The feet are well developed, but mild.
- Skin and hair - the thin skin is colored white, black
or mottled. The hairs or bristles are stiff and long. All animals have
the body covered with bristles.

- Skeleton is strong and thick, one can generally assume that they
are animals of great corpulence.


                                             Alexandrina Fernandes   05-12-2011
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
Exploration System




     Alexandrina Fernandes   05-12-
                     2011
Alexandrina Fernandes   05-12-
                2011
Alexandrina Fernandes   05-12-
                2011
Alexandrina Fernandes   05-12-
                2011
Alexandrina Fernandes   05-12-
                2011
• 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
• 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
Productive Characteristics


                Alexandrina Fernandes   05-12-2011
- 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   the
acceptability and suitability of the meat for processing.
Products


       Alexandrina Fernandes   05-12-2011
• 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
Manufaturing Process


             Alexandrina Fernandes   05-12-2011
Alexandrina Fernandes   05-12-2011
Alexandrina Fernandes   05-12-
                2011
Alexandrina Fernandes   05-12-
                2011
Alexandrina Fernandes   05-12-2011
Trás-os-Montes | a little bit of the northeastern
Trás-os-Montes | a little bit of the northeastern
Final Products




           Alexandrina Fernandes   05-12-2011
Garlic Sausage




 Alexandrina Fernandes   05-12-
                 2011
Alexandrina Fernandes   05-12-
                2011
Trás-os-Montes | a little bit of the northeastern
Alexandrina Fernandes   05-12-
                2011
Alexandrina Fernandes   05-12-
                2011
Alexandrina Fernandes   05-12-
                2011
• Grazie!!
• Thank You!!
• Obrigada!!

          » I hope see you in Portogallo!!!


                            alexandrinafernandes@bisaro.pt
                            www.bisaro.pt
                            Telef: +351 273 302510


                          Alexandrina Fernandes   05-12-2011

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

  • 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. 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. Where we are? Alexandrina Fernandes 05-12-2011
  • 4. Trás-os-Montes is an historical province of Portugal, located in the northeastern corner of Portugal. http://www.meteopt.com/forum Alexandrina Fernandes 05-12-2011
  • 5. General characteristics of the Region Alexandrina Fernandes 05-12-2011
  • 6. “Trás-os-Montes” means behind-the-hills Alexandrina Fernandes 05-12-2011
  • 7. Vast plateaus, rivers, valleys, mountains, and castles abound in Trás-os-Montes. Alexandrina Fernandes 05-12-2011
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  • 10. In small villages the oldest inhabitants still eke out a living from small farms.
  • 11. Corn, Rye, Potatoes, Wheat, Olive Oil, Chestnuts, Pork and Grapes for Wine have been the main agricultural products. Alexandrina Fernandes 05-12-2011
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  • 14. The sector of Tourism in the region
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  • 16. • There is a popular saying: "Beyond Marão, who rule are those who are there" ("Para lá do Marão mandam os que lá estão") Alexandrina Fernandes 05-12-2011
  • 17. The Meat and Sausages’ Sector Alexandrina Fernandes 05-12-2011
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  • 19. The Origin - The rural values ​such as the Bísaro pig , are part of our biological, economic and cultural heritage. For centuries associated with the rural parts of the country, it was scattered throughout the area at north of the river and it was perpetuated until the present day. - The Bísaro Pig was well maintained due to the traditions of the peoples of the most isolated regions of the northern Portugal and it remained with the same characteristics at the end of the nineteenth century. -Factors such as docility, ability to adapt to traditional management, the prolificacy and meat quality contributed to its maintenance. Alexandrina Fernandes 05-12-2011
  • 20. - The Bísaro has not escaped the trend, being the race almost disappeared. - The rediscovery of the genuine value happened a few years ago by the renewed interest shown in the quality of regional products. - The potential of small farms situated in disadvantaged areas of the country, have specific advantages that must be preserved. The increase in value of traditional and regional products, specifically the ”transmontana” sausage allowed to revitalize the traditional pig, using an indigenous genetic resource, the Bísaro Pig. Alexandrina Fernandes 05-12-2011
  • 21. 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
  • 22. • 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
  • 23. - Stem-High, elongated, flat and shallow with ribs slightly sprung and long. Long back, with the midline convex. Belly tucked up. Flank wide and slightly drooping. Croup of good length, but narrow, sloping down and a little muscular. Thighs of good length but thick and not very muscular. The tail is thick and medium insertion. - Mammary system - udder of good size, well proportioned, with well established and a number of roofs always greater than ten. -Ends and angulation of members are poise, they are bony but little muscular. The feet are well developed, but mild. - Skin and hair - the thin skin is colored white, black or mottled. The hairs or bristles are stiff and long. All animals have the body covered with bristles. - Skeleton is strong and thick, one can generally assume that they are animals of great corpulence. Alexandrina Fernandes 05-12-2011
  • 24. 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
  • 25. Exploration System Alexandrina Fernandes 05-12- 2011
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  • 30. • 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
  • 31. • 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
  • 32. Productive Characteristics Alexandrina Fernandes 05-12-2011
  • 33. - 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 the acceptability and suitability of the meat for processing.
  • 34. Products Alexandrina Fernandes 05-12-2011
  • 35. • 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
  • 36. Manufaturing Process Alexandrina Fernandes 05-12-2011
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  • 43. Final Products Alexandrina Fernandes 05-12-2011
  • 44. Garlic Sausage Alexandrina Fernandes 05-12- 2011
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  • 50. • Grazie!! • Thank You!! • Obrigada!! » I hope see you in Portogallo!!! alexandrinafernandes@bisaro.pt www.bisaro.pt Telef: +351 273 302510 Alexandrina Fernandes 05-12-2011