Regional
Butelo com casulas
Smoked pork sausage stuffed with ribs and bones, cooked with dried bean pods; a winter feast of the region.
Butelo com casulas, alheira, Vinhais ham and salpicão, goat's cheese, chestnuts and Trás-os-Montes wines.
Smoked pork sausage stuffed with ribs and bones, cooked with dried bean pods; a winter feast of the region.
A garlicky sausage of poultry, bread and smoked meats, fried and served with an egg.
Chestnuts from the Terra Fria, roasted, boiled or made into sweets in autumn.
Robust reds and fresh whites from the high vineyards of the region.
Cured ham from the cold mountain air of Vinhais, near Bragança.
Smoked pork loin sausage, sliced thin as a starter.
A firm cured goat's cheese with protected origin.