The gastronomy of Portugal’s inland rural regions is a celebration of taste and flavour. Rich and highly diverse, this cuisine remains loyal to traditional products and methods of preparation.
The quality of local meat is excellent, raised on some of the best regional farms. This includes succulent and tender goat, pork, beef and fine veal. The local game includes partridge, hare, pheasant and wild boar, in addition to all the smoked and cured meats. Many dishes are made using ancestral recipes that have been passed down through the generations.
‘Bacalhau,’ or dried cod, is another Portuguese speciality that has long held the imagination of cooks, resulting in endless recipes.
Whether they are boiled, baked or even á gratin, everyone will have their own favourite. Indeed, no country enjoys such a strong affection for this fish as Portugal.
You’ll be impressed at the range of well-established national restaurants, from the Bull & Bear (Porto), or the Estalagem do Caçador (Macedo de Cavaleiros). Complete your meal with a full-bodied red wine from the Douro, and round off dinner with convent inspired dessert such as creme caramel or pudding rice. Toast a successful holiday with an after-dinner Vintage Port or a Muscatel.