Christmas Hamper no. 29

Este Cabaz de Natal em caixa de cartão preta inclui os sabores:

• PACK 3 Doces - Árvore de Natal:
  • Doce Extra de Maçã Bravo de Esmolfe com Canela (75g)
  • Doce Extra de Ameixa Rainha Cláudia com Tomilho-Limão (75g)
  • Doce Extra de Figo e Laranja com Vinho Licoroso (75g)
• Pasta de Azeitona Galega (65g)
• Chá verde com Citrinos (20g)
• Biscoito de Ananás e Gengibre, Duriense (150g)
• Queijo de Vaca, 30 dias cura, Dom Villas (190g)
• Vinho Tinto José Piteira, D.O.C. Região do Alentejo, 12.5% vol. (75cl)

The flavors included in this Christmas Hamper are:

• 1 Pack 3 Christmas Tree
  • Bravo de Esmolfe Apple Extra Jam with Cinnamon - 75g
  • Rainha Cláudia’ Plum Extra Jam with Lemon Thyme - 75g
  • Fig and Orange Extra Jam with Port Wine - 75g
• 1 Galega Green Olive Paste with dry figs - 65g
• 1 Green Tea with Citrus - 20g
• 1 Pineapple and Ginger Biscuits, Duriense - 150g
• 1 Cow Cheese, 30 days aging, Dom Villa - 190g
• 1 Red Wine, José Piteira, D.O.C. Alentejo Region, 12.5% vol.- 75 cl

Bravo de Esmolfe Apple Extra Jam with Cinnamon

Easy to spread, ideal with oatmeal cookies, coconut cookies, cashew cookies, chocolate chip cookies, grain bread, wholegrain toast, vegan cookies, pancakes, crepes, waffles, desserts. It goes well with cured cheeses, Queijo de Serpa (PDO), “Tetilla” cheese (PDO), “Comté” cheese (PDO) and “Grana Padano” cheese (PDO).

Rainha Cláudia’ Plum Extra Jam with Lemon Thyme

Ideal for fish and sushi, salmon or tuna, in salads and vinaigrettes, in frozen desserts, grilled pork, pies with blue cheese, “Boffard” cheese (PDO), sauces for beef steak and roast duck breast.

Fig and Orange Extra Jam with Port Wine

Ideal to accompany meats, ham and cheeses.

Galega Green Olive Paste with dry figs

Ideal in a slice of cornbread, Avintes bread, toasted bread or various types of fresh cereal bread. Use as an aperitif, in vegetarian salads, fruit salads, salmon salads, chicken salads, in seaweed toasts, or as a filling or accompaniment to meat and pasta dishes.

Green Tea with Citrus

The infusion is ideal for breakfast, served warm and with galettes filled with persimmon and orange extra jam with walnuts and ‘douro’ muscatel fruit jam, toasts with banana and clementine with rum fruit jam, ou ‘São Tomé’ Dark Chocolate with Blackberry, Hazelnut and Nutmeg fruit jam filled cupcakes. It’s also a perfect drink for lunch or dinner when served chilled.

Cow Cheese, 30 days aging, Dom Villa

It is recommended to taste it sliced and at room temperature.

Bravo de Esmolfe Apple Extra Jam with Cinnamon

Bravo de Esmolfe apple (55%), sugar, cinnamon (3.5%), gelling agent (pectin) and lemon juice. Prepared with 55 g of fruits per 100 g. Net weight: 75 g.

Rainha Cláudia’ Plum Extra Jam with Lemon Thyme

‘Rainha Cláudia’ plum (55%), sugar, lemon thyme (5%), gelling agent (pectin) and lemon juice. Prepared with 55 g of fruits per 100 g. Net weight: 75 g.

Fig and Orange Extra Jam with Port Wine

Fig (45%), sugar, orange (10%), Port wine (1.5%) (contains sulfites), gelling agent (pectin) and lemon juice. Prepared with 55g of fruits per 100g. Net weight: 75 g. Contains alcohol.

Galega Green Olive Paste with dry figs

“Galega” olive (82.0%), fig (0.3%), virgin olive oil, spices, aromatic herbs, acidity regulator (citric acid) and salt. It may contain traces of olive pits.

Green Tea with Citrus

Green tea, citrus natural flavours, orange and lemon peel, and marigold petals.

Preparation: time 3-4 min, temperature 75 °C and dosage 3 g for 150 ml. Filter and serve to taste.

Pineapple and Ginger Biscuits, Duriense

Wheat flour, sugar, margarine, water, salt, emulsifier, acidifier, coloring, preservative, aroma, caramel, ginger, dextrose, ammonium, salt, sodium, pineapple essence.

Cow Cheese, 30 days aging, Dom Villa

Pasteurized goat's milk, salt, calcium chloride, rennet, egg lysozyme and lactic ferments.

Bravo de Esmolfe Apple Extra Jam with Cinnamon

Average nutritional information per 100 g / 3.53 oz: Energy 673 kJ / 161 kcal ; Fats 0.4 g / 0.0 oz , of which saturated fat acids 0.1 g / 0.0 oz ; Carbohydrates 40.0 g / 1.4 oz , of which sugars 39.3 g / 1.4 oz ; Proteins 0.3 g / 0.0 oz ; Salt 0.0 g / 0.0 oz.

Rainha Cláudia’ Plum Extra Jam with Lemon Thyme

Average nutritional information per 100 g / 3.53 oz: Energy 773 kJ / 185 kcal ; Fats 0.1 g / 0.0 oz , of which saturated fat acids 0.0 g / 0.0 oz ; Carbohydrates 46.4 g / 1.6 oz , of which sugars 46.3 g / 1.6 oz ; Proteins 0.4 g / 0.0 oz ; Salt 0.0 g / 0.0 oz.

Fig and Orange Extra Jam with Port Wine

Average nutritional information per 100 g / 3.53 oz: Energy 768 kJ / 184 kcal; Fats 0.3g / 0.0 oz, of which saturated fat acids 0.1g / 0.0 oz; Carbohydrates 45.2g / 1.6 oz, of which sugars 44.4g / 1.6 oz; Proteins 0.6g / 0.0 oz; Salt 0.0g / 0.0 oz. Allergens: Contains sulfites.

Galega Green Olive Paste with dry figs

Average nutritional information per 100 g / 3.53 oz: Energy 1257kJ / 299 kcal; Fats 9,6 g / 0.3oz , of which saturated fat acids 5,3 g / 0.2oz; Carbohydrates 48,9 g / 2oz, of which sugars 45,7 g / 2oz; Proteins 2,5g / 0.09oz; Salt 0,0 g / 0.0 oz.

Green Tea with Citrus

Average nutritional information per 20g: energy value 0,3 kJ / 0,08 Kcal; lipids 0,0 g; of which saturated fatty acids 0,0 g; carbohydrates 0,0 g; of which sugars 0,0 g; proteins 0,02 g; dietary fiber 0,0 g; sodium 0,4 mg.

Pineapple and Ginger Biscuits, Duriense

Average nutritional values per 100g: Prepared: Energy: 1833.00 kJ / 435.00 kcal; Lipids: 12.40 g, Of which saturated fatty acids: 5.98 g; Carbohydrates: 73.60 g, Of which sugars: 28.20 g; Proteins: 6.10 g; Salt: 0.51 g.

Cow Cheese, 30 days aging, Dom Villa

Average nutritional information per 100 g / 3.53 oz: Energy: 1370 kJ / 330 kcal; Lipids: 27 g, of which 18 g are saturated; Carbohydrates: <0.5 g, of which sugars <0.5 g; Proteins: 20.6 g; Salt: 1.5 g.

Bravo de Esmolfe Apple Extra Jam with Cinnamon

Bravo de Esmolfe Apple (PDO) is an apple with unique characteristics, extremely aromatic and juicy, sweet and at the same time acidic. It has an oblong-conical shape, white pulp and its whitish skin and sometimes has pink spots. This regional variety, known since the 19th century. XVIII, is originally from the village of Esmolfe (Penalva do Castelo, Portugal) and was obtained from a tree planted from a seed. As its fruits are very popular, grafts were obtained that spread this variety to several fruit production areas, especially in the Beira Alta region and in part of Cova da Beira.

Rainha Cláudia’ Plum Extra Jam with Lemon Thyme

Cultivated in the Alto-Alentejo interior region for centuries, the “Rainha Cláudia Verde” plum variety has acquired its own specificity, because of the ecological conditions of the region, which make it different from that produced in other regions. This perfect adaptation to the soils and climate of the region makes it possible, for example, to grow it practically without the use of pesticides, with most orchards in perfect ecological balance. The name Rainha Claudia (Queen Cláudia) (1499-1524) was given to her in honor of the daughter of Anne of Brittany and Louis XII, the Duchess of Britannia, who became the first wife of King Francis I of France. Lemon thyme is part of the mint family and is the leaf of a low-growing shrub. The leaves are tiny and greyish green, with a dry, delicate lemon scent. Its main nutrients are Calcium, Fiber, Iron, Magnesium, Potassium, Zinc, Vitamins A, B6 and C. This aromatic herb is produced in organic production, in Vila Nova de Gaia, Portugal, thus having a more intense aroma and flavor.

Fig and Orange Extra Jam with Port Wine

Depending on the season of production, figs are called lampos (May and June) and vintage (July/September) . It is a fruit with well-marked organoleptic characteristics, with great nutritional qualities, being rich in vitamins B and C and mineral salts (especially calcium, phosphorus and potassium). Thin, colorful and shiny rind, high juice content, sweetness and unique organoleptic characteristics are some of the characteristics of orange from Algarve.

Galega Green Olive Paste with dry figs

“Galega” (Galician) olives from Beira Baixa, the prepared product, obtained from the Galega variety of the species Olea europaea L.

• Production method: The fermentation of Galega olives from Beira Baixa PGI is carried out using the natural curing method, and the traditional fermentation process used, passed down through generations between local actors, allows for the highlighting of the characteristics of weight, color, salt content and slight aroma of wine, which distinguish it from its counterparts.
• Unique traits: The climate and soil of the region, as well as the experience of the local populations, make Galega olive fromBeira Baixa PGI a product with unique characteristics.
• Geographical area: The production of Galega olives from Beira Baixa PGI is limited to all parishes in the municipalities of Covilhã, Belmonte, Fundão, Penamacor, Idanha-a-Nova, Castelo Branco, Vila Velha de Ródão, Proença-a-Nova, Oleiros, Sertã, Vila de Rei and Mação, all in Portugal.
• History: The cultivation of the olive tree is closely linked to the region of Beira Baixa, as evidenced in several historical records, which indicate that already in the early 16th century the olive grove was well established in the region, and in the vicinity of Castelo Branco there were already extensive olive groves. The Galega Olive from Beira Baixa, obtained through manufacturing processes and conservation techniques that have been passed on from generation to generation and that are maintained to this day, is considered a traditional product in this region, and has long occupied an important place both in the nutrition of its inhabitants and in the development of the local economy.

Green Tea with Citrus

Portugal

Pineapple and Ginger Biscuits, Duriense

Portugal

Cow Cheese, 30 days aging, Dom Villa

Portugal

Red Wine, José Piteira, D.O.C. Alentejo Region, 12.5% vol.

Portugal