A winter festival dish: smoked pork stomach or gut sausage (butelo) served with dried green beans (casulas) that have been soaked and slow-cooked. A true Carnaval specialty. ¹⁾

A thick beef steak, usually from Mirandesa cattle, grilled over embers and served rare with batatas a murro (smashed potatoes). Rustic, bold, and celebrated throughout Portugal. ²⁾

The famous smoked poultry and bread sausage, originally invented by Portuguese Jews to disguise their non-pork diet. Often grilled and served with greens and potatoes. ³⁾

A hearty bean and meat stew featuring smoked sausages, pork cuts, and sometimes veal or rabbit, reflecting the cold-climate need for rich meals. ⁴⁾

A grand boiled dinner of multiple meats, sausages, and cabbages, slower and richer than the Lisbon version, sometimes enhanced with chestnuts. ⁵⁾

A game rice dish made with hare, slow-cooked with wine, garlic, and bay leaves, often finished with a touch of vinegar like cabidela. ⁶⁾

Wild boar stew marinated in red wine, garlic, and herbs, then slow-cooked with carrots, chestnuts, and sometimes prunes, giving a deep, earthy flavor. ⁷⁾

Fresh trout from the Sabor River, usually grilled or fried in olive oil and garlic, sometimes served with almond sauce, reflecting local fishing traditions. ⁸⁾

Bragança is the land of chestnuts: roasted in autumn or boiled and served as a side dish to pork and game. ⁹⁾

A rich Easter bread stuffed with layers of cured ham, chouriço, and salpicão, symbolizing rural abundance. ¹⁰⁾

A stuffed pork stomach filled with rice, sausage bits, and spices, then boiled or slow-cooked. A dish of ancestral preservation traditions. ¹¹⁾

A tripe stew with smoked meats and beans, more rustic and smoky than the Porto version, using local enchidos. ¹²⁾

A creamy chestnut soup sometimes enriched with bacon or cream, showcasing the autumn forest flavors. ¹³⁾

Traditional olive oil cookies, slightly sweet, crisp, and sometimes flavored with anise. A countryside snack with coffee or jeropiga. ¹⁴⁾

A monastic almond and egg yolk dessert, enriched with pork lard for a silky texture — an authentic sweet from northern convent kitchens. ¹⁵⁾