Mirandela

The filling for this traditional smoked delicacy is made by combining small pieces of meat and bread. This sausage is traditionally smoked using olive or oak wood, which gives it a unique flavor, aroma, and color while enhancing the flavor of the spices. Mirandela sausage contains beef a... Read more

The municipality of Vinhais is the fumeiro (smokehouse) capital of the Trás-os-Montes region, and it produces some of the best cured meat products in the world. Vinhais sausage is a smoked sausage made with cooked meat of locally raised bísaro pigs, which ... Read more

This sweet, smoked chorizo sausage is a specialty of the Vinhais region in northeastern Portugal, and it is made from lean meat and fat taken from the Bísaro breed of pig or its cross-breeds. The chopped meat is mixed with pig's blood, local wheat bread, honey, walnuts, almonds, a... Read more

This hard cheese is made from raw goat milk taken from Serrana breed. Goat cheese has long played an important role in the economy of the Bragança region, and many of the local families raise animals and produce cheese as their main source of subsistence. Once the goats are milked... Read more

Terrincho cheese is a ripe, semi-hard cheese made from the milk of the Churra da Terra Quente breed of sheep, which graze on the grasslands and marshes of Terra Quente in the municipalities of Bragança, Vila Real, Viseu, and Guarda. This breed of sheep, colloquially refer... Read more

Vinhais salpicão sausage is a traditional smoked sausage made from pork of the Bísaro breed of pigs from Vinhais in the municipality of Bragança. Bísaro pig farming is widespread throughout this area, and it is an important source of income for the lo... Read more

Traditionally produced in the Portuguese district of Bragança, butelo de vinhais is a smoked sausage made with pork meat and pork loin from Bísaro pigs. The meat is seasoned and flavored with garlic, paprika, bay leaves, and salt, and it's also infused with regiona... Read more

This chorizo is a smoked, horseshoe-shaped sausage made in the town of Vinhais and the district of the same name in northern Portugal's Terra Fria region. It is made with the meat of local Bísaro pigs fed on a diet of potatoes, pumpkins, acorns, sugar beet, and chestnuts, which gi... Read more

The first mention of Mirandesa cattle dates back to the Middle Ages, when Portuguese King Dom Dinis described the presence of the Mirandesa breed in Tras-os-Montes in a document dated to 1286. This breed of cattle, which has long populated the lands near Mirando do Douro, is cha... Read more

Vinhais ham is a smoked pork meat specialty made from the hind legs of Bisaro pigs raised in the municipality of Bragança in Portugal. Vinhais presunto is made by first massaging raw cuts of pork to eliminate the internal fluids. These pieces are then covered with salt an... Read more

This chestnut is the fruit of the Longal varietal, grown in the Vila Real and Bragança districts in Portugal. These chestnuts are harvested manually when they fall to the ground, and the use of any mechanical instruments or tools during harvesting is forbidden. They are reddish-br... Read more

This meat is taken from Bísaro pigs raised in the districts of Bragança and Vila Real in northern Portugal. Bísaro pigs are fed with local agricultural products, especially chestnuts. Bísaro Transmontano pork is light red in color, the meat i... Read more

This smoked sausage is made exclusively with meat taken from the Bísaro breed of pig or its cross-breeds, and at least 50% of it must come from pigs raised in the northern district of Bragança in Portugal. The meat is cut into small pieces and boiled in salted water, which ... Read more

This Portuguese confectionery is prepared with peeled and roasted sweet almonds, and it comes in three different versions: an uncoated variety that is simply dusted with sugar, the standard white-coated variety, and a dark version that employs chocolate or cocoa powder. The most common one is the... Read more

This meat is taken from lambs of the rare Churra Galega Mirandesa breed of sheep. The meat is pink, tender, and extremely succulent, and its unique flavor is highly prized by gourmets and chefs. The lambs are reared on local pastures, where they feed on local fodder and graze wild in pas... Read more