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Description: The "Caralhotas de Almeirim" are small breads, with an average diameter of 15 cm, rounded in shape, brittle and crispy crust, with a brownish hue, and rustic crumb, with small to medium eyes. The breads are kneaded and obtained through typical methods of the region of Almeirim, Santarém.
Production method: The raw materials used in the manufacture of "Caralhotas de Almeirim" are: Wheat flour type 55 or type 65 or similar; baker's yeast and/or "Bread added", i.e. dough that has been left to rise the day before (about 1% per 100 kg of flour); water (50-65% per 100 kg of flour) and salt (1.5% per 100 kg of flour). The production "Caralhotas de Almeirim" involves mixing the ingredients and kneading, then the dough is leavened and finally the "Caralhotas de Almeirim" are cooked in an oven, usually in the traditional wood-fired oven.
Special characteristics: The name "Caralhota" is the name given to the pilling of wool sweaters, in the region of Almeirim. The story of this bread, according to what has been transmitted orally from generation to generation, is as follows: "There was an old lady who was baking bread and her daughter scraped the clay bowl and made a ball with the leftovers. When the lady asked what she was doing, she replied: 'A caralhota, mom!' And it stayed like this".
Geographical area: The production of "Caralhotas de Almeirim" is limited to the municipality of Almeirim.
History: The "Caralhotas de Almeirim", according to reports by historians of the municipality, must have appeared between the nineteenth century and the beginning of the twentieth century.
In a rural area, with few resources, it was at home that bread was baked to feed the family. It was baked once a week and kept in cloth bags, to be eaten throughout the week. "God add to you that you are for many people", so said the baker, at the moments of yeast and baking, to bring good luck and ensure that the bread grew. Popular sayings that are still said today and are part of a very particular oral heritage of the Almeirim region.Historian Dr. Eurico Henriques says: "Clinging to the bowl (because it was little, they were made in small quantities) pieces of dough remained and nothing could be wasted. From these leftovers, balls were made that were then cooked. The "Caralhota" appears as a way of not wasting the product with which you are working, because it costs a lot. The bread was God who gave it." In Almeirim, the tradition of Caralhotas, small breads made from the use of leftovers, thus comes from afar. And it is linked to the needs of the. The fame of the "Caralhotas de Almeirim" came with the progress of the restaurant industry in Almeirim, a land of well-rooted gastronomic traditions. The smaller bread is a side dish that complements the also famous "Sopa da Pedra" and it was the restaurants that began to make their own bread and present it as part of this traditional dish. In bakeries or restaurants, there are many who, in Almeirim, strive to keep the flame of the wood oven alive. And to ensure that the Caralhotas continue to be the brand image of the land.
Product specifications (pdf)
Producer group
MovAlmeirim – Associação Comercial e Empresarial do Concelho de Almeirim
Control and Certification Body
Kiwa Sativa – Unipessoal, Lda.
Control plan
Control plan (pdf)
