Melgaço

Traditionally prepared, this dish celebrates local pastoralism. The lamb or kid, often locally raised and fed on the region's green pastures, is slowly roasted in a wood-fired oven, resulting in tender and succulent meat, flavored with aromatic herbs and regional wine, reflecting the simplicity and richness of rural flavors.

Trout, caught in the clear waters of the Minho River, is a symbol of the region's freshness and natural abundance. Prepared in various ways, whether grilled, fried, or poached, its simplicity enhances the pure flavor of the fish, often accompanied by boiled potatoes and garden vegetables, a true reflection of the traditional Minho diet.

A seasonal and highly appreciated dish, linked to the lamprey fishing season in the Minho River. The rice, cooked in the fish's own blood and seasoned with regional red 'vinho verde', garlic, and bay leaf, acquires an intense color and flavor. It is a delicacy of unique texture and taste, a testament to Melgaço's riverside traditions.

One of the many Portuguese ways of cooking codfish, this Melgaço version stands out for its combination of flavors. The codfish, previously desalted, is cooked with potatoes, onion, and olive oil, sometimes enriched with peppers or crumbled cornbread, resulting in a robust and comforting dish that nourishes the soul and body.

The fruit of an ancestral pig slaughter tradition, Melgaço cured meats include a variety of sausages such as 'chouriços', 'salpicões', and hams, artisanally cured. The pork, locally raised, is seasoned with garlic, paprika, and regional wine and then smoked, giving it a deep flavor and a particular texture, essential in local gastronomy.

A rustic and dense bread, made mainly with corn flour, sometimes mixed with wheat flour. Baked in a wood-fired oven, Melgaço cornbread has a crispy crust and a moist, slightly sweet crumb. It is the ideal companion for meat or fish dishes, and a fundamental element on the Minho table, reflecting the importance of corn in local sustenance.

A robust and typical Minho dish, 'rojões' are pieces of pork, including belly and liver, fried in their own fat until golden. They are traditionally accompanied by boiled potatoes, chestnuts, and floured tripe, representing peasant and festive cuisine, where every part of the animal is utilized.

These traditional biscuits, sometimes called 'areias' (sands), are small and delicate sweets. Made with simple ingredients like flour, sugar, eggs, and butter or olive oil, they are baked until crispy and melt in the mouth. They are a testament to the region's homemade confectionery, perfect for accompanying coffee or as a small treat.