What is the Portuguese Traditional Cure of Cod (ETG)?

What does ETG mean and why is it relevant for the B2B buyer? The designation Especialidade Tradicional Garantida (Traditional Speciality Guaranteed — TSG) is a European quality indication regulated by Regulation (EU) No 1151/2012 of the European Parliament and of the Council. In the case of cod, the Portuguese Traditional Cure of Cod has been recognised as a TSG, meaning that its production method is defined in a registered, audited and protected specification document at European level. For a B2B operator, purchasing salted dried cod with TSG certification represents a process guarantee, not merely a product guarantee. It is a differentiating argument on the menu, on the label and in value communication to the end customer. The 6 phases of the Portuguese Traditional Cure The certified process comprises six sequential stages, each with defined technical parameters: 1. Escala (Splitting) The fresh cod is eviscerated and opened flat (butterflied), removing the central backbone while keeping the two loins joined at the tail. This specific opening — different from the Nordic Stockfish technique — maximises the surface contact area with salt and defines the characteristic presentation of the Portuguese product. 2. Washing Washing in cold running water to remove residual blood, mucus and impurities. This phase is decisive for the final quality of colour (uniform ivory-white) and for the absence of undesirable odours. 3. Salting Application of sea salt in alternating layers (cod/salt), in a dry-salting process. The salt concentration and the pressure exerted by the upper layers promote osmosis and uniform penetration of sodium chloride into the muscle tissues. 4. Maturation The most critical phase of the process: the cod remains in maturation chambers at 4–8 °C for 4 to 6 weeks. During this period, the biochemical transformations that develop the characteristic organoleptic profile occur — straw-yellow colour, firm texture with defined flakes and complex flavour. The controlled temperature inhibits bacterial development while allowing the enzymatic activity responsible for curing. 5. Drying Progressive reduction of moisture by controlled air circulation. Slow and gradual drying at controlled temperature is preferable to rapid heat drying, which causes surface hardening (crust) without adequate internal dehydration. 6. Stabilisation The final product must present water activity (aw) ≤ 0.75 and moisture ≤ 47%. These parameters guarantee microbiological stability without the need for refrigeration and a shelf life of up to 24 months under adequate storage conditions. Difference from industrially cured Cod Industrial curing frequently uses brine by injection or immersion — a process that can be completed in less than two weeks. The advantages are speed and uniformity of salt penetration. The disadvantages are evident at the table: more uniform but less characteristic texture, less developed flavour and, frequently, greater water retention (which affects the actual yield after soaking and cooking). The technical buyer should request a declaration of the curing process on the product's technical data sheet. The presence of the TSG designation on the label guarantees compliance with the audited specification document. Relevance for HORECA and menu value enhancement For HORECA operators, the TSG offers three concrete advantages: Documented traceability: The control system associated with the certification guarantees lot traceability from the origin of the raw material to the finished product, easily presentable in quality audits. Menu differentiation: The mention of «Portuguese Traditional Cure (TSG)» is a measurable value argument that justifies a higher price positioning to the end consumer. Consistency of result: The standardisation of the process translates into predictable kitchen behaviour — soaking, yield and culinary result more consistent batch to batch. In summary, the TSG is not merely a certification — it is the codification of centuries of Portuguese know-how into a European technical standard with real commercial value. Quotation request For quotations on our industrial services: marlusitano@marlusitano.pt | +351 234 397 620