'Côtios' - a Common variety-  drying on their branches and awaiting pick-up.
Once picked these figs will be selected and some may require additional exposure to direct sunlight for a day or two.
Then there will be the sanitary treatment, washing plus two or three minutes immersion into boiling water, more drying up and the final process - preparation for storage.
Some farmers would store them after roasting in their clay ovens. Roasted or not they were stored in chestnut or oak heavy cases/chests layered with branches of green fennel (Foeniculum vulgare) in between. 

In the past they were used as a food supplement for the winter months and to prepare a number of  candies. A common 'mata-bicho' or breakfast of farmers was a dried fig with a spoon of olive oil.

The festive celebrations of the 1st of May included a number of sweets prepared with dry figs, almonds, carobs from the previous season.

Please do a Google search for images of this sweets with the expressions:
"estrelas de figo e amendoa"
"queijos de figo e amendoa"


           
Francisco

Those look gorgeous, wish that we can find them here easily.  They are looking better than the ones from california and turkey.

Francisco thanks for the review
this realy looks like a great fig, eating this hot directly off the tree with a few pecans inside in the morning will make my day too :)

BTW i see in the forum not alot of people talk about "Varieties for drying "  i think we should start working this issue out .
anyhow found this through your search words -looks great.

Morgado de Figo

I suppose I need to get new glasses.  I had to reread the first word of the title.

That looks great Francisco.  I think Denver is dry enough but the season is not nearly long enough.  Enjoy.

Francisco, you are such a teaser!
I never had dried fig from a tree.  Someday i am going to visit you and your marvelous figs.

Thank you all for your kind comments.

Chivas,
They were pretty common in the USA many years ago. That's over now.
This fig is very similar to the Sarilop having a very rich taste.

Eli,
That's an idea! It goes very well with almonds, this I can assure you.

James,
I see what you mean. That first word has been used in various threads in this forum.
I believe it was Nelson who first referred to it when talking about a strain of this variety cultivated in the Madeira Islands. Over there I am convinced that they use it for drying as well.

Grasa,
No teasing. just showing what happens around here.
When you decide to come around let me know.

Francisco

Great photos and history, thanks for sharing!

Do birds bother them while drying? Seems like easy pickings.