Located in the heart of the Beira Alta region, in the district of Viseu, the municipality of Carregal do Sal offers an authentic experience, where history and the tranquility of the rural landscape intertwine. This territory, once symbolically linked to salt extraction, keeps alive the memories of a rich and diverse past.
Its roots go back to ancient times, with vestiges testifying to human presence since pre-Roman and Roman periods. As you travel through its parishes, you will find architectural legacies that tell centuries of history, from churches to manor houses, revealing the evolution and identity of local communities.
The municipality is embraced by a predominantly rural landscape, marked by the valleys and hills that characterize the region. The proximity to the Dão river lends it a particular beauty, with areas conducive to moments of serenity and contact with nature. Cultivated fields and vineyards, which are part of the recognized Demarcated Dão Region, contribute to a picturesque setting that invites relaxation.
Carregal do Sal is, therefore, a place that invites a calm and deep discovery of its traditions, its people, and its natural environment, offering a glimpse into the authenticity of Portugal's Beira Interior.
Authentic flavors that tell the story of our land
One of the most emblematic dishes of the Beira region, chanfana de cabra is prepared in black clay pots, baked in a wood-fired oven for several hours. The goat meat, tender and juicy, is slowly stewed in red wine, garlic, and bay leaf, resulting in a rich stew with intense flavor, reflecting the patience and local culinary tradition.
Roasted kid is a delicacy present at festive tables in Beira Alta. The tender kid meat is simply seasoned and slowly roasted in the oven, resulting in crispy skin and a juicy interior. Often accompanied by roasted potatoes, this dish celebrates the quality of local products and the mastery of their preparation.
This unique dish stands out for the aroma and flavor imparted by carqueja, a wild plant abundant in the region. The rice is cooked with this aromatic herb, which gives it bitter and earthy notes, directly linking the cuisine to the surrounding landscape and popular wisdom in the use of natural resources.
A traditional dessert from Beira, tigelada is a creamy and comforting sweet, made with eggs, milk, and sugar. Cooked in the oven, it acquires a caramelized surface and a smooth texture, being an example of the simplicity and richness of homemade flavors that characterize local confectionery.
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