Mirandela

One of the most emblematic Portuguese sausages, Alheira de Mirandela is made with poultry (chicken, duck) meats, wheat bread, Trás-os-Montes olive oil, and seasoned with garlic, paprika, and salt. Its origin dates back to the Inquisition period, when Jewish communities, to disguise the consumption of meat other than pork, created this sausage. It is traditionally smoked in wood-fired smokehouses, which gives it a unique flavor and aroma, deeply linked to the gastronomic identity of the region.

A sweet and aromatic cornbread, prepared with corn flour, wheat flour, local honey, and aniseed. It is a bread with a dense texture and a sweet flavor, often consumed as a dessert or accompaniment during festive seasons. Its artisanal preparation reflects the community's connection to local produce and traditional baking practices.

A robust and comforting dish, characteristic of Trás-os-Montes cuisine. It is prepared with beans (white or red), various pork meats such as ear, trotters, ribs, regional sausages like chorizo and farinheira, and kale. Slow-cooked, this dish reflects the tradition of making the most of ingredients and the richness of the region's pork products, being a pillar of local gastronomy, especially in the colder months.

A festive and highly appreciated delicacy, kid goat is slow-roasted in a wood-fired oven, seasoned with garlic, olive oil, paprika, and white wine, often from the region itself. The tender and succulent meat, with crispy skin, is the result of traditional animal husbandry and mastery in its preparation, representing a strong connection to the agricultural and pastoral practices of the territory.

A traditional sweet specialty from Mirandela, this cake is made with eggs, flour, sugar, and distinctively, it is soaked in wine and brandy, which gives it a very particular moisture and flavor, hence the name 'borrachos' (drunkards). Its preparation is a cultural heritage, often associated with celebrations and family gatherings, using local products as its base.