For many years, the gastronomy of the Bragança region has been recognized as one of the most influential and appreciated in Portugal. You will also be able to appreciate the best that this land has to offer, through the recipes that we provide you in this portal dedicated to Terra Fria Transmontana. If you have any questions, do not hesitate to contact us.
Typical dish of traditional Trás-os-Montes cuisine. Butelo is a kind of pork sausage. The Casulas ( or Cascas) are beans that are harvested in the pod when the grain is well formed, but not yet dry.
Typical dish of traditional Trás-os-Montes cuisine. Butelo is a kinf of pork sausage. The Casulas ( or Cascas) are beans that are harvested in the pod when the grain is well formed, but not yet dry.
Alheira is a typical sausage from Terra Fria Transmontana. Made with game meat, properly shredded, bread, interspersed with pork fat, seasoned with olive oil, garlic, chilli pepper and salt.
The breed of Bragançano Lamb – DOP, is characterized by its feeding and management. Extensive grazing, which lasts for most of the year, causes the animals to have a balanced level of fat in the meat, firm muscle and a uniform fat marbling.
Bísaro Pork Tenderloins are very tender and succulent meat, taken from the inside of the Bísaro pork loin.
The Alheira de Porco Bísaro is a sausage made with cooked Bísaro pork meat, properly shredded. Interspersing the stuffed with pork fats and bread. It is seasoned with olive oil from Trás-os-Montes DOP, bay leaf, garlic, chilli pepper and salt.
