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+====== Bragança cuisine ======
+==== Butelo com Casulas ====
+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. [([[https://www.atlasobscura.com/foods/butelo-e-casulas|Atlas Obscura]])]
+==== Posta à Mirandesa ====
+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. [([[https://www.tasteatlas.com/posta-mirandesa|Taste Atlas]])]
+==== Alheiras de Mirandela ====
+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. [([[https://catavino.net/alheira-portuguese-sausage/|Catavino]])]
+==== Feijoada à Transmontana ====
+A hearty bean and meat stew featuring smoked sausages, pork cuts, and sometimes veal or rabbit, reflecting the cold-climate need for rich meals. [([[https://honest-food.net/portuguese-feijoada-recipe/|Honest Food]])]
+==== Cozido à Transmontana ====
+A grand boiled dinner of multiple meats, sausages, and cabbages, slower and richer than the Lisbon version, sometimes enhanced with chestnuts. [([[https://www.photosandfood.ca/2017/07/03/portuguese-mixed-meat-stew-cozido-a-portuguesa/|Photos and Food]])]
+==== Arroz de Lebre à Bragançana ====
+A game rice dish made with hare, slow-cooked with wine, garlic, and bay leaves, often finished with a touch of vinegar like cabidela. [([[https://tasteporto.com/typical-portuguese-food-recipe-arroz-de-cabidela/|Taste Porto]])]
+==== Javali Estufado ====
+Wild boar stew marinated in red wine, garlic, and herbs, then slow-cooked with carrots, chestnuts, and sometimes prunes, giving a deep, earthy flavor. [([[https://tastefoodblog.com/2011/11/28/pork-stew-with-prunes-and-armagnac/|Taste Food]])]
+==== Trutas do Rio Sabor ====
+Fresh trout from the Sabor River, usually grilled or fried in olive oil and garlic, sometimes served with almond sauce, reflecting local fishing traditions. [([[https://feed.continente.pt/receitas/truta-delicioso-ar-de-rio|Continente]])]
+==== Castanhas Assadas ou Cozidas ====
+Bragança is the land of chestnuts: roasted in autumn or boiled and served as a side dish to pork and game. [([[https://www.thelisboner.pl/portuguese-roasted-chestnuts-recipe/|The Lisboner]])]
+==== Folar de Carne à Transmontana ====
+A rich Easter bread stuffed with layers of cured ham, chouriço, and salpicão, symbolizing rural abundance. [([[https://bakeafter.com/recipe/snack/portuguese-easter-smoked-meats-bread-folar-de-carnes-de-chaves/|Bake After]])]
+==== Bucho Recheado ====
+A stuffed pork stomach filled with rice, sausage bits, and spices, then boiled or slow-cooked. A dish of ancestral preservation traditions. [([[https://www.seriouseats.com/the-nasty-bits-tacos-de-buche-pork-stomach-recipe|Serious Eats]])]
+==== Tripas à Moda de Bragança ====
+A tripe stew with smoked meats and beans, more rustic and smoky than the Porto version, using local enchidos. [([[https://www.tasteatlas.com/tripas-a-moda-do-porto|Taste Atlas]])]
+==== Sopa de Castanhas ====
+A creamy chestnut soup sometimes enriched with bacon or cream, showcasing the autumn forest flavors. [([[https://foolproofliving.com/chestnut-soup/|Foolproof Living]])]
+==== Rosquilhas de Azeite ====
+Traditional olive oil cookies, slightly sweet, crisp, and sometimes flavored with anise. A countryside snack with coffee or jeropiga. [([[https://delamourencocotte.com/en/olive-oil-lemon-anise-cookies/|De L'Amour en Cocotte]])]
+==== Toucinho-do-Céu Transmontano ====
+A monastic almond and egg yolk dessert, enriched with pork lard for a silky texture — an authentic sweet from northern convent kitchens. [([[https://www.maplewindfarm.com/blogs/recipes/portuguese-almond-cake-toucinho-do-ceu|Maple Wind Farm]])]
+{{tag>food culture geography}}

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