Paredes de Coura

This dish is a local version of the traditional "cozido à portuguesa", adapted to the flavors and products of the Paredes de Coura region. It is characterized by a variety of pork meats and homemade sausages, local garden vegetables such as cabbage, carrots, and potatoes, and sometimes beans. Its long and careful preparation results in a robust and comforting dish, representing the region's abundant table and culinary tradition, using fresh and genuine local ingredients.

An icon of Minho gastronomy, "rojões" are pieces of pork that, in Paredes de Coura, are prepared with local know-how. The meat is marinated and then fried in its own fat until tender and golden, often accompanied by boiled or fried potatoes, floured tripe, and the traditional "sarrabulho". It is a dish that reflects the importance of pork in the rural economy and the region's diet, being a tribute to resourceful and intensely flavored cuisine.

Common in many regions of Portugal, roasted goatling in Paredes de Coura acquires a particular flavor, benefiting from the quality of meat from locally raised animals, often on natural pastures in the surrounding mountains. The goatling is seasoned with garlic, bay leaf, white wine, and aromatic herbs, and slow-roasted in the oven until the meat is tender and the skin is crispy. This robust dish is often served at celebrations and family meals, symbolizing the community's connection to pastoralism and the land's resources.

Although not a main dish, corn bread is a fundamental element of the table in Paredes de Coura and throughout Minho. Made with corn flour and sometimes a percentage of wheat flour, the bread is baked in a wood-fired oven, resulting in a dense loaf with a crispy crust and a moist, slightly sweet crumb. Its presence is indispensable to accompany meat and fish dishes, and it represents the base of traditional cuisine, demonstrating the richness of corn in local agriculture.