Located in northeastern Portugal, in the district of Bragança, the municipality of Vinhais emerges as a territory where nature meets the most genuine tradition of Trás-os-Montes. An integral part of the Montesinho Natural Park, this is a place that invites immersion in landscapes of rare beauty and biodiversity.
The municipality's orography, marked by mountains and deep valleys, shapes a diverse landscape, punctuated by small rural villages where time seems to have a different rhythm. Here, daily life is deeply connected to the land and its seasons, and ancestral knowledge is preserved with pride, from traditional agricultural practices to cattle breeding.
Vinhais is also a stage of history, with remains that tell of its long human occupation, from the most remote periods to the present day. The cultural identity of the municipality is manifested in its secular traditions, in its popular architecture, and in the hospitality of its people.
Exploring Vinhais means discovering an authentic natural and cultural heritage, feeling the tranquility of the interior, and understanding the richness of a region that keeps its Trás-os-Montes essence alive. The purity of the air, the silence of the mountains, and the authenticity of its villages offer an experience of direct contact with the Portuguese rural essence.
Authentic flavors that tell the story of our land
One of the region's most renowned smoked products. Made from selected Bísaro pork meats, Vinhais chouriça is seasoned with garlic, salt, paprika, and white wine, and undergoes a slow curing and traditional smoking process with oak or ash wood, which gives it an intense flavor and aroma characteristic of the territory.
Distinguished by its texture and flavor, Vinhais alheira is a unique sausage. Its traditional recipe includes meat (usually poultry or pork), wheat bread, olive oil, garlic, and paprika, and is subsequently smoked. It represents a legacy of culinary creativity and adaptation, deeply rooted in local tradition.
Produced from Bísaro pork loin, Vinhais salpicão is a sausage of excellence. The meat, carefully seasoned with salt, garlic, regional wine, and paprika, is then cased and subjected to a natural smoking process, which gives it a refined taste and aroma, reflecting the artisanal mastery of Trás-os-Montes charcuterie.
An icon of local gastronomy, Vinhais presunto stands out for its prolonged curing and natural smoking, which give it an incomparable richness of flavor and aroma. Produced from Bísaro pork hams, it is a product that embodies the patience and tradition of curing methods ancestrally practiced in the county.
A traditional and comforting dish, deeply linked to the region's winter cuisine. Casulas are dried green beans, cooked with potatoes and sometimes pieces of pork ribs or pork fat. The simple and flavorful sauce completes this dish that evokes rural cuisine and the sustainability of local resources.
Given its proximity to the Montesinho Natural Park, game meat is a prominent feature in Vinhais cuisine. Stewed wild boar, slow-cooked with red wine, aromatic herbs, and garden vegetables, is an example of the local gastronomic richness, reflecting the region's hunting tradition.
Lamb or goat meat, often from indigenous regional breeds, is prepared simply and traditionally, roasted in the oven with potatoes and herbs. This dish celebrates the quality of local meat and the pastoral tradition that has shaped the landscape and culture of Vinhais.
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