Fiel Amigo
As early as the 1960’s when Portugal was engaged in wars in its former African
territories. Portugal had mandatory military service which often required the
men to deploy to these war zones. At this time Portugal’s leader was
resolved in fostering Portuguese symbols pride like the Portuguese historical relationship with the sea and therefore supporting the Bacalhau fleets.
It was said that at the time the Portuguese government gave these young men
with mandatory service the option to serve their countries either on
these boats fishing for Bacalhau or in the military where most certainly meant going into a dangerous warzones.
Given those options many preferred the risks and dangers of warfare to the
hazards and difficult conditions of living and working on these boats.
The Portuguese discovered Bacalhau around the 15th century during the age of
exploration and discovery. At this time they provisioned their ships in
preparation for the long voyages with nonperishable food rations. Bacalhau was
integral part source of nourishment on those expeditions.
That led them to attempt curing various other types of fish available along the
Portuguese coast but no other fish preserved as well as Bacalhau.
Then it was that Bacalhau was given the nickname of “Fiel Amigo” or “Faithful
Friend” as it was always available since it would not deteriorate or go bad.
Since it was also inexpensive it quickly became popular in Portugal and the
Portuguese became the biggest consumers of it in the world. It maintains its
central position in Portuguese traditions and cuisine today.
Try our Bacalhau Products
www.buyPortuguesefood.com
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