Ourique

The Alentejo black pig is the undisputed star of Ourique's gastronomy, given the tradition of raising this animal in the region. Its succulent and flavorful meat is the base for various dishes, from simple grilled cuts that enhance the meat's quality, to more elaborate preparations such as tenderloin, cheeks, or plumas, often accompanied by migas or potatoes. The connection to the territory is undeniable, with the extensive raising of black pigs in the local montados guaranteeing excellent meat and a unique flavor.

One of the most emblematic dishes of Alentejo cuisine, Lamb Stew is a robust and comforting delicacy. Prepared with tender lamb meat, Alentejan bread, potatoes, garlic, cilantro, and olive oil, this stew reflects the region's pastoral tradition. It is a dish that stands out for its richness of flavors and for how it uses simple, local ingredients to create a substantial meal, ideal for the cooler days of Baixo Alentejo.

Migas are a classic of Alentejo gastronomy, making use of traditional bread to create a side dish or main course. In Ourique, they are often prepared with pork (often black pork), garlic, and olive oil. The bread is soaked and then mashed and fried, achieving a unique texture. This dish is an example of popular wisdom in transforming humble ingredients into something delicious and nutritious, with a strong connection to rural tradition and food utilization.

Alentejo Açorda is another dish that highlights the importance of bread in the local diet. This cold or warm soup, depending on the version, is made with crushed Alentejo bread, garlic, olive oil, fresh cilantro, and a poached egg. Sometimes, it is enriched with cod or other fish. Its simplicity hides a depth of flavor that is characteristic of regional cuisine, representing the heritage of a diet based on resources available in the countryside.

A much-appreciated summer soup in the Alentejo, Purslane Soup is light and refreshing, yet full of flavor. Purslane is a wild plant abundant in the region, making it a seasonal and traditional ingredient. The soup is prepared with these leaves, tomatoes, garlic, poached eggs, and sometimes a touch of fresh cheese. It reflects the connection to the land and the use of seasonal products, being an authentic representation of the most traditional and peasant Alentejo cuisine.