Hold onto the fish from the nape of the neck – if the fish maintains almost level, it means the fish has a good cure.
When selecting your fish. Pay Attention and ensure the Bacalhau you are purchasing is clean and without dark spots. (not to be confused with dark shading which is due to curing) Brown and black spots indicate blood residue or guts may indicate an inadequately prepared and cured fish.
BomPorto brand Bacalhau known as Sr Bacalhau utilizes “Skrei” Norweigen cod. This is Gadus Morhua cod that caught during only the prime cod fishing months of January thru April during its optimum spawning and maturity which makes it exceptional.
This fish is never frozen and transported to the companies facilities in Aveiro Portugal an area of Portugal which has been handling and curing Bacalhau since the beginning. Here they are split, cleaned and undergo the curing process which involves at least 45 days in the salt and then air dried.
Watch this video about this wonderful company we work with and the process.
Sour Cherry Liqueur
Ginjinha, often just called "Ginja," is a traditional Portuguese liqueur made from sour cherries, specifically a variety called "ginja" or "morello cherries." It is typically infused with alcohol, sugar, and spices like cinnamon to create a sweet, slightly tart flavor. This version has fruit in the bottle.
Ginjinha from Alcobaça is a regional variation of this liqueur, originating in the town of Alcobaça, which is famous for its long history of fruit cultivation, including cherries. What sets Alcobaça's version apart is its artisanal roots and use of locally grown cherries and unique production methods, often passed down through generations. The cherries are macerated in alcohol, allowing the flavor to infuse over time, resulting in a rich, full-bodied liqueur.
Ginjinha is usually enjoyed as a digestif, often served with or without a cherry in the glass. It’s a beloved Portuguese tradition, especially in areas like Alcobaça and Lisbon, where small bars and cafés specialize in serving this iconic drink.
Ingredients: Sour Cherry, sugar syrup grain alcohol
Process: 1 year maceration of sour cherry and alcohol in stainless steel. Afterwards the cherries go through a pressing to extract the macerated juice. There is a final blending of the sour cherry liqueur with the sugar syrup and water.
Aging: 1 year in French oak barrels.
Tasting Notes: Intense, velvety ruby color and combines delicate notes of fine wood with sweet aromas of ripe sour cherry. The long aging process, in French oak barrels, gives it aromas of great complexity and delicacy.
**Does Not Come With Bag