Hello to all,In order to get out of a long period of unemployment and relieved of the heavy burden of depression, now lighter, I decided it was time to give up looking for jobs ...
Hello to all,
In order to get out of a long period of unemployment and relieved of the heavy burden of depression, now lighter, I decided it was time to give up looking for jobs that do not exist, and start I own the project, which will provide employment for me and one other person, at this early stage.
My passion for all that is good and traditional, have led me to opt for the opening under the law specifies for ' Cuisines Regional ' ( Decree -Law No. 57/ 99) , a small industry production Traditional Charcuterie, for such I'm catching the oldest and healthy recipes smokehouse, with a strong focus on flue Poultry (chicken, turkey and later in a 'Gourmet line ', also duck ), but can not ignore the good chartuterie of flued pig, trying to make a distribution of 50 %/50 % if the market and allowing me to go on increasing the percentage of bird flue
The products will be chosen by the perception of what the market wants, before all others. The panelists will be those who do not lie to us, family and friends.
For those who do not know the origin of the sausage, the story goes that the sausage stuffed origin dates back to the fifteenth century, when Jews were expelled from Spain by the Catholic Monarchs . Some settled in various parts of the interior of Portugal. In the north-eastern corner also eventually forced to convert to Catholicism . And the skillful way that the 'newly converted' to deceive the informants found the Inquisition and give the appearance of consuming pork - forbidden animals in Jewish customs - was inventing a kind of sausage made with chicken meat , bread and fat, similar to chorizo and one that would be such Alheira . Later also filled with the noblest parts of birds (chicken, turkey and duck).
As nowadays, we are increasingly sedentary and emerge some health problems associated with that physical inactivity and or because the demand for healthier foods is increasing in future also will produce 'Alheiras of Mushrooms' and vegetarian, so they can determine the revenue to achieve the excellence they can lead to brand 'Pedacinhos do Céu (Little Pieces of Heaven).
As for my knowledge of the specific production , from an early age with my father's friends, attended several killings of pigs and collaborated in the preparation of meat (pork ) , for different sausages , something that continued throughout my life also ' Vinhais' and Miranda do Douro, where he also started producing for me and the start of the experiments with poultry, modesty aside that resulted in some fabulous 'alheiras', enjoyed by all who tasted them, as well as a 'White chorizo' , name of a traditional stuffed pig on the other side of the border, that in addition to chorizo, salamis, smoked parts (eg. Bacon and Topside, etc.).
But beyond my knowledge , the person who comes to contrar be someone who also has experience in the production of sausages, share experiences and hopefully with more and new product ideas out of what already exists in the market.
