Thank you fellow members for commenting.
Aaron,
you right these are big on the 7 oz ++ class.
I do not intend to grow this variety.
However I do for another big breba shown on the very recent Lampeira preta topic.. you had suggested the figs with more or less marked purple rims and I showed you one!
This breba yes, I will try next season if I am given some additional space
Bob,
I had stopped to mix coins with figs for quite some time now but I was asked on the Lampeira thread to show a coin near the fig ! so I did now it's a 1 euro coin .
The fruit will be approx 4 inch (L) x 3 1/2" diam.
Joe,
It won't be Bourguinon style as this is too elaborate and not in the local traditions
We do them in a stew prepared with olive oil, lots of garlic and a mix of herbs (oregano/thyme/coriander) and spices...
The main differences are :
Our snails are picked up the day before, on the bark of carob/almond and fig trees and not separated from their shell.
Once well washed they go alive to the pan and cook with all other ingredients.
Never use butter or margarine - just olive oil and on some regions olive oil is mixed with pork or goose fat.
One has to extract the snail from the shell using a maguey leaf needle...delicious !!
It goes with yellow corn crusty bread and 'vinho verde'
Francisco