Caralhotas de Almeirim

Appearance & taste

Caralhotas de Almeirim are small, roughly round breads with an average diameter of 15 cm. The crust is crisp and crunchy, and its colour ranges from eggshell to brown depending on the baking time. The crumb is rustic, compact yet light, white to eggshell-coloured and has small to medium air pockets.

According to the specification, the breads are very crunchy and tasty; baking at a very high temperature produces a heavy bread with a full-bodied crumb and a very crisp crust. They are sold fully baked, as whole loaves and individually, preferably in paper bags. The label bears the name with the addition “IGP” or “Indicação Geográfica Protegida” and the EU logo for protected geographical indications.

Production

The dough consists of wheat flour (type 55, type 65 or equivalent), baker’s yeast and/or starter – matured dough from the previous day, about 1 % of the flour –, 50 to 65 % water and 1.5 % salt. The flour is put into a bowl, a well is pressed into the middle and the yeast is added, then salt and water. Everything is mixed by hand or with a whisk, with the starter if used. With more water added, the dough is kneaded “always from the edge” until it is elastic, shows bubbles and comes away from the bowl.

According to the specification, the right proportion of ingredients and judging how the dough rises give the crust and crumb their character. Mixing, kneading, proving, dividing and baking take place in the municipality of Almeirim.

Origin & history

The area is the municipality of Almeirim. According to historical sources, the breads were first baked in the 19th or early 20th century; there were ovens in the municipality from the 16th century. In this rural, poor area, families baked their bread at home and ate from it over the week. When setting the dough, bakers said “Deus te acrescente que és para muita gente” (May you rise with God’s help, for many people must be fed by you).

According to a historian of the municipality, the leftover dough in the bowl, the “alguidar”, was formed into small balls so that nothing was lost. The name derives from the little bobbles on woollen jumpers, locally called “caralhotas”, which resembled the leftover dough; the author Paulo Moreiras makes the same connection.

The breads became known with the rise of gastronomy in Almeirim: restaurants began to bake them themselves and serve them with the equally well-known “Sopa da Pedra”. According to the specification, they are the only bread offered at the annual “Sopa da Pedra” festival, the largest event in the municipality. They also appear at fairs and festivals in the region and on television. In 2018 a regional news portal reported 3 million caralhotas sold in Almeirim each year.