Located in the Santarém district, Rio Maior presents itself as a municipality where tradition intertwines with natural beauty and cultural richness. This predominantly rural area invites exploration of its rustic landscapes and contact with a community that preserves its customs.
The most unique point of the municipality is the Salinas de Rio Maior (Rio Maior Salt Pans). This is a remarkable geological phenomenon, being one of the few places in the world where inland salt pans can be found. The salt, extracted from an underground vein over 280 million years old, is brought to the surface through a well and deposited in plots for sun drying. This ancient activity has not only shaped the local landscape but also plays a fundamental role in the economy and cultural identity of Rio Maior.
Beyond the salt pans, the territory reveals a strong connection to the land. Agriculture is present, contributing to the region's authenticity. The atmosphere of Rio Maior is characterized by the tranquility and simplicity of country life, inviting moments of rest and a deeper understanding of Ribatejo roots.
Authentic flavors that tell the story of our land
These small, delicate sweet breads are an emblematic dessert from Rio Maior. With a texture that melts in your mouth, Areias are made with simple ingredients like flour, sugar, butter, and lemon zest, reflecting the tradition of homemade and conventual sweets in the region. Their name refers to the delicacy and lightness of their dough, which resembles fine sand.
Although cod is a staple of Portuguese gastronomy, in Rio Maior it acquires a unique touch through the use of salt from its famous salt pans. This artisanal salt, rich in minerals, gives a distinct flavor and texture to the cod, which is traditionally baked in the oven, often accompanied by 'batatas a murro' (punched potatoes) and drizzled with olive oil. It is a dish that celebrates the main local product and the culinary tradition of the region.
A robust dish deeply rooted in Ribatejo cuisine, Torresmos com Migas is an expression of Rio Maior's rural gastronomic tradition. Torresmos, pieces of pork belly fried until crispy, are usually served with breadcrumbs, beans, or cabbage 'migas', prepared with garlic and olive oil. This dish reflects the importance of pig farming in the region and the popular wisdom in using simple ingredients to create substantial and flavorful meals.
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