Mogadouro, a municipality located in northeastern Portugal, in the district of Bragança, presents itself as a land of singular beauty and tradition. Integrated into the vast region of Trás-os-Montes and Alto Douro, this territory invites you to discover a landscape marked by authentic rurality, where the rhythm of life harmonizes with nature and history.
The lands of Mogadouro are rich in heritage and a strong connection to their roots. History has shaped the municipality, with vestiges that refer to distant eras, evident in its architecture and the layout of its villages. It is a place where the simplicity of country life intersects with the grandeur of landscapes that extend to the proximity of the Douro River, offering breathtaking views.
The region's orography gives it a distinct character, with deep valleys and plateaus that stretch as far as the eye can see. Agriculture, based on products such as olives, almonds, and grapes, is the livelihood of many families and reflects the care with which the land is treated. Local culture remains alive through its people, its age-old traditions, and a genuine hospitality that characterizes this corner of Portugal. Here, the quietude of the rural environment provides an ideal refuge for those seeking calm and direct contact with the essence of Trás-os-Montes.
Authentic flavors that tell the story of our land
This is an emblematic dish of Trás-os-Montes winter, particularly appreciated in Mogadouro. Butelo is a smoked cured sausage, made with pork spine meat and bones, carefully seasoned. It is traditionally cooked and served with 'cascas' (dried black-eyed peas), potatoes, and kale, resulting in a robust and comforting meal that reflects rural tradition and the use of local resources.
Alheira, one of Trás-os-Montes' most famous cured sausages, has a particular expression in Mogadouro. Made without pork in its original composition, due to its origin in Jewish communities seeking to circumvent religious prohibitions, it uses poultry meats (chicken, hen, turkey) or game, bread, olive oil, garlic, and paprika. It is usually fried or roasted and served with turnip greens and boiled or fried potatoes, being a testament to the region's creativity and gastronomic history.
The Bísaro pig is a native breed of Trás-os-Montes and its meat is the basis for the production of excellent cured sausages in Mogadouro. The chouriço, slowly smoked in traditional smokehouses, stands out for its intense flavor and succulent texture. Made with selected Bísaro pork meats, garlic, wine, and paprika, it represents the art of regional charcuterie and the importance of the breed to the local economy and tradition.
Kid goat is one of the highlights of Trás-os-Montes gastronomy, and in Mogadouro its preparation is taken seriously. The kid goat is slowly roasted in a wood-fired oven, usually in a clay baking dish, seasoned with garlic, bay leaf, paprika paste, olive oil, and wine. The tender and succulent meat, accompanied by roasted potatoes, reflects the tradition of using pastoral products and the slow cooking method that enhances the purest flavors of the territory.
Traditionally associated with Easter, but consumed throughout the year, Mogadouro's chorizo folar is a tasty specialty. It is a homemade bread, with a soft and lightly seasoned dough, in which pieces of regional cured sausages, such as chorizo or salpicão, are incorporated. It is an example of artisanal bread-making and the art of combining pork flavors with bread, a staple food in the Trás-os-Montes diet.
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