The iconic raw sheep’s milk cheese, creamy in the center and slightly salty, often eaten with rye bread or used in cooking. ¹⁾

A lamb stew with potatoes, onions, garlic, and herbs, slow-cooked until meltingly tender. ²⁾

Roast kid goat, seasoned with garlic, white wine, and bay leaves, baked in a wood-fired oven. ³⁾

A variety of cured sausages such as chouriça de sangue, morcela, and alheira, often made in winter after pig slaughter. ⁴⁾

A bean stew made with chícharos (grass peas), cured pork, and cabbage — a humble, filling dish. ⁵⁾

A stuffed pork stomach with a mix of rice, meats, and spices, boiled and sliced into thick rounds. ⁶⁾

Fresh trout from local rivers, pan-fried or baked with almonds and herbs. ⁷⁾

Cornbread crumbs fried with garlic, olive oil, and greens, often served alongside roast meats. ⁸⁾

Creamy chestnut soup, sometimes sweetened or served with savory bacon and herbs. ⁹⁾

Lamb stew infused with fresh mint, a surprisingly refreshing mountain recipe. ¹⁰⁾

Wild boar stew, marinated in red wine and spices before slow cooking. ¹¹⁾

A creamy cornmeal porridge served either savory (with cabbage and pork fat) or sweet (with cinnamon and sugar). ¹²⁾

Salt cod baked with potatoes, onions, olive oil, and sometimes a topping of Serra da Estrela cheese. ¹³⁾

Olive oil cakes, slightly sweet and aromatic, often flavored with anise. ¹⁴⁾

Pumpkin fritters spiced with cinnamon and sugar, traditionally made around Christmas. ¹⁵⁾