Located in the heart of the Center region of Portugal, the municipality of Mealhada, in the district of Aveiro, is a territory that stands out for its natural surroundings and the richness of its traditions.
This municipality offers varied landscapes, from the density of the Buçaco National Forest, a classified forest with remarkable biodiversity and centuries-old trees, which invites tranquility and nature observation, to the more open valleys that characterize the Bairrada region.
Mealhada is also recognized for its thermal spas in Luso and Curia, places of well-being where water plays a central role. These spa towns have a history linked to thermalism and offer an environment of serenity and rest.
The municipality is part of the prestigious wine region of Bairrada, known for its red, white wines, and, in particular, its sparkling wines. Viticulture significantly shapes the landscape, with extensive vineyards stretching across much of its land, reflecting the importance of wine production for the local identity.
Exploring Mealhada means discovering a territory where the harmony between the forest environment, the culture of thermal waters, and the wine tradition is uniquely manifested, providing a genuine experience of contact with the roots of Portugal.
Authentic flavors that tell the story of our land
Considered the pinnacle of local gastronomy, Leitão da Bairrada is an emblematic dish. It consists of a young piglet, slowly roasted in wood-fired ovens, resulting in crispy skin and tender, juicy meat. Its preparation is a traditional art of the region, passed down through generations, deeply linked to the territory's identity.
Chanfana is a robust and flavorful dish, traditionally made with old goat meat. It is cooked in black clay pots, slowly, in a wood-fired oven, and stewed in Bairrada red wine, garlic, bay leaf, and other spices. It is a dish that evokes the cuisine of yesteryear, linked to pastoralism and local subsistence, with deep roots in Beira Litoral.
Negalhos, also known as Bucho da Mealhada, is a unique specialty of the municipality. It is a sausage made with pig's stomach stuffed with a mixture of chopped meats (pork and chicken), rice, and condiments, slow-cooked. It is a dish of intense texture and flavor, reflecting the tradition of using all parts of the pig, typical of the region's rural cuisine.
This pudding is a traditional dessert of the region, a rich and creamy sweet based on eggs and sugar. Its simple yet refined preparation results in a comforting delicacy, often served with caramel, which sweetly complements the more substantial meals of local gastronomy, celebrating conventual and regional sweets.
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