The gastronomy of the region is closely associated with meat. Tradition dictates that during the month of December or January “the pig must be killed”, being that day a feast day, associated with rites and traditions that are part of the culture of our people.
As a way to preserve meat for long periods of time, man discovered two methods: salting and smoking. These techniques also made it more palatable. With the improvement of these techniques, sausages and hams were made. Among the sausages, we have to distinguish between blood and non-blood sausages. Also very appreciated are the “paios”, which are sold in every butcher’s and grocery stores.
Also very appreciated in Alentejo is the lamb. It was usually killed during Easter, obeying to tradition. The lamb stew, lamb roast or lamb stew with peas are true delicacies.
As a way to preserve meat for long periods of time, man discovered two methods: salting and smoking. These techniques also made it more palatable. With the improvement of these techniques, sausages and hams were made. Among the sausages, we have to distinguish between blood and non-blood sausages. Also very appreciated are the “paios”, which are sold in every butcher’s and grocery stores.
Also very appreciated in Alentejo is the lamb. It was usually killed during Easter, obeying to tradition. The lamb stew, lamb roast or lamb stew with peas are true delicacies.
Among so many delicacies, can you choose?
