Macedo de Cavaleiros

The fumeiro is a cornerstone of the gastronomy of Macedo de Cavaleiros and the entire Trás-os-Montes region. It includes delicacies such as <b>Alheira</b>, <b>Chouriça</b>, <b>Salpicão</b>, and <b>Butelo or Bucho</b>. These products are handcrafted from pork of local breeds, seasoned with ancestral wisdom and slowly smoked in traditional fireplaces, which gives them a unique flavor and aroma, deeply connected to rural traditions and the abundance of pork in the regional diet.

This is a hearty and comforting dish, traditionally associated with the colder months. <i>Casulas</i> are dried cowpea beans which, after soaking and cooking, are served with various cooked pork meats, such as ear, trotter, bacon, and assorted local fumeiro sausages. It is a dish that reflects the tradition of making the most of ingredients and the richness of Trás-os-Montes gastronomy, warming both body and soul.

Papas de Milho are a dish of humble origin, but with a prominent place in local gastronomy. Prepared from cornmeal, slowly cooked, they can be served plain or enriched with a drizzle of olive oil and, sometimes, accompanied by green vegetables or a piece of fumeiro. They represent the simplicity and resilience of peasant cuisine, a nutritious and traditional food.

The Bolo de Carne of Macedo de Cavaleiros is a flavorful specialty, often present at festivities and fairs. It consists of dough mixed with a filling of various meats, such as chicken, pork, or veal, previously stewed and seasoned. After being baked in a wood-fired oven, it presents a golden crust and a succulent interior, being an example of oven gastronomy and the ability to transform simple ingredients into comforting delicacies.

Although it is an emblematic dish of the entire Trás-os-Montes region, roasted kid or lamb is a strong presence on the table in Macedo de Cavaleiros, especially on festive occasions. The tender and succulent meat is seasoned with garlic, salt, paprika, and regional wine, and slowly roasted in a wood-fired oven, which gives it a unique flavor and aroma. It is a dish that celebrates pastoralism and local products, a true symbol of local gastronomy.