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Description: Bread in the shape of a small stick with a yellowish color, aroma of smoked meat and fluffy texture.
Special characteristics: Bread shape and ingredients used.
Species, varieties or breeds: Pig, from which the sausages came out for cooking.
Additional information on species, varieties, breeds: Sowing wheat, harvesting wheat, processing wheat.
Delimitation of the geographical area of production: Municipality of Marco de Canaveses.
Ingredients used: For 10 kg of wheat: 10 kg of wheat flour; 7 L of wa-ter; 100 g of salt; 2 kg of old dough.
Preparation: Dough: add the ingredients and wait between 2 to 3 hours inside the yeast boxes; Make small empels (balls) of the desired weight; Rise on screens for another 1 hour to bake between 200 and 220 ºC for 35 to 60 minutes, depending on the size. It will be stored inside the dough proofing box to serve as yeast for the next day.
Know-how:
Forms of commercialization: Fairs, markets.
Product availability throughout the year: All year round.
Product history: Product known as "Marco's homemade bread", at parties, pilgrimages, events, fairs. It arose from the need to fill a small tasting in the county's festivities, which was not sweet and recalled the characteristic flavors of the county.
Representativeness in local food: It is part of the county's food.
Product availability: Annual, with increased frequency at events.
Other names: Marco's Homemade Bread.
