Alfândega da Fé

The region of Alfândega da Fé is renowned for its smoked meats, a gastronomic tradition passed down through generations. It includes varieties such as alheira, chouriça de carne (pork sausage), salpicão, and presunto (cured ham), made from pork of the Bísara breed or crossbreeds. Their production follows artisanal methods, with natural seasonings and a slow curing process, using holm oak or oak wood for smoking, which gives them an intense and smoky flavor, characteristic of the Trás-os-Montes lands.

This dish is one of the highlights of Trás-os-Montes cuisine and a symbol of celebration. The kid or lamb, sourced from local breeding, is slow-roasted in a wood-fired oven, seasoned with garlic, paprika, extra virgin olive oil from the region, and aromatic herbs. The crispy skin contrasts with the tender and juicy meat, which melts in the mouth, reflecting the quality of the ingredients and the expertise in its preparation, a testament to the area's pastoral tradition.

Alfândega da Fé is known as the 'Almond Capital,' and this dried fruit is the star of much of its traditional confectionery. The recipes, many of them of conventual or family origin, use local almonds, rich in flavor and texture. Among the most representative sweets are almond 'bôlas' (small cakes), almond bonbons, and various cakes and biscuits where almond is the main ingredient, resulting in delicate and intensely flavorful delicacies that celebrate the council's main agricultural wealth.