Top 24 Vila Real Foods

Quinta do Crasto is a historic winery located in Portugal’s Douro Valley, near the village of Gouvinhas in the municipality of Sabrosa. The estate has a long viticultural tradition dating back to at least 1615, and the name “Crasto” derives from the Latin word castrum, referring to a former Roman fort believed to have existed on the site. Its vineyards are planted on steep terraces overlooking the Douro River, on the region’s characteristic schist soils that contribute to the concentration and mineral character of the wines. Today the estate is managed by the Roquette family, who have modernized the winery while preserving the traditional identity of the vineyards and local grape varieties. The vineyards are largely planted with indigenous Douro varieties such as Touriga Nacional, Touriga Franca, Tinta Roriz and Tinta Barroca. Quinta do Crasto produces a range of wines including Douro red and white wines as well as Port wines, all reflecting the structure and character of the region. Wines from old vineyards, where several traditional grape varieties grow together, are particularly valued for their depth and aging potential. In addition to wine, the estate also produces extra virgin olive oil from its own olive groves. Quinta do Crasto is widely recognized as one of the notable premium producers in the Douro Valley. The estate also offers wine tourism experiences, allowing visitors to explore the vineyards and cellar while overlooking the Douro landscape.Expand

Acushla is a prestigious Portuguese producer of organic extra virgin olive oil, based at the Quinta do Prado estate in the Trás‑os‑Montes region. Around 300 hectares of olive groves are cultivated, including centennial trees, with farming practices grounded in sustainable and ecological principles without the use of pesticides. The production follows the strict PDO Trás‑os‑Montes standards, ensuring the authenticity and top quality of the oil. Acushla oil is distinguished by its rich, complex aromas combining fruity and herbal notes, resulting from careful harvesting and modern olive processing. The brand has won numerous international awards, confirming its status as one of the world’s best producers of organic olive oils. Besides exceptional quality, Acushla is also committed to ecological sustainability, using renewable energy sources and recycling by-products from olive growing, thereby contributing to the preservation of nature and the traditional values of the region.Expand

Quinta da Vacaria is a historic wine estate located in Portugal’s Douro Valley with winemaking roots dating back to the early 17th century. The estate was acquired in 1613 by Gaspar de Sousa and later became associated with the Jesuit order, marking the beginning of a long viticultural tradition in the area. Situated near the confluence of the Douro and Corgo rivers, close to Peso da Régua, the property includes terraced vineyards planted on the schist soils characteristic of the region. These vineyards are cultivated with traditional Portuguese grape varieties such as Touriga Nacional, Touriga Franca, Tinta Roriz, and Rabigato, which reflect the diversity and structure of Douro wines. Quinta da Vacaria produces both Douro DOC wines and Port wines, combining historical vineyard practices with modern winemaking techniques to highlight the character of its terroir. In recent years the estate has also developed wine tourism, offering visitors tastings, vineyard experiences, and accommodation overlooking the Douro River. Today Quinta da Vacaria stands as one of the historic estates of the Douro, linking centuries of wine heritage with contemporary wine production.Expand

Cooperativa de Olivicultores de Valpaços is one of the most prestigious and oldest olive oil producers in Portugal, located in the heart of the Trás-os-Montes region in northeastern Portugal. Founded in 1951, this cooperative today comprises over 2,200 members from the municipalities of Valpaços, Mirandela, and Vinhais, who together produce around 2 million liters of olive oil annually. Their most well-known brand is Rosmaninho, made from traditional varieties such as Cobrançosa, Madural, and Verdeal. These oils are renowned for their exceptional quality and have received numerous awards at international competitions. The production process takes place in a modern mill that uses mechanical extraction methods, ensuring high quality and authenticity of the product. Additionally, the cooperative implements an incentive system that encourages early harvesting to ensure optimal olive ripeness and oil quality.Expand

Quinta Nova de Nossa Senhora do Carmo is a historic wine estate located in Portugal’s Douro Valley with a winemaking tradition dating back more than two centuries. The estate was already recognized during the official demarcation of the Douro wine region in 1764, making it part of one of the world’s oldest regulated wine areas. Today the property belongs to the Amorim Group, which acquired the estate in 1999 and modernized both the winery and the surrounding vineyards while preserving its historical character. The vineyards extend across terraced slopes overlooking the Douro River, where schist soils and the region’s warm climate create ideal conditions for growing traditional Portuguese grape varieties. Quinta Nova produces both Douro DOC wines and Port wines, often focusing on the expression of individual vineyard plots and the diversity of the estate’s terroirs. The property is also known for its role in developing wine tourism in the Douro, hosting one of the region’s early wine hotels and offering visitors vineyard tours, tastings, and cultural experiences linked to the history of the estate. Today Quinta Nova de Nossa Senhora do Carmo is considered one of the emblematic estates of the Douro, combining historical heritage, modern winemaking, and a strong connection to the landscape of the region.Expand

Cooperativa Agrícola dos Olivicultores de Murça is a renowned Portuguese olive oil cooperative established in 1956. Located in the Trás-os-Montes region, it specializes in producing high-quality extra virgin olive oil, including the award-winning Azeite Porca de Murça DOP. Committed to tradition and sustainability, the cooperative brings together local olive growers to preserve the authenticity and rich flavors of Murça’s olive oil heritage.Expand

Alves de Sousa is a family-owned wine producer based in Portugal’s Douro Valley with a winemaking tradition that spans five generations. Today the winery manages several vineyards across the Douro, including the well-known estate Quinta da Gaivosa, each representing different microclimates and soil conditions typical of the region’s steep schist slopes. The focus is on indigenous Portuguese grape varieties such as Touriga Nacional, Touriga Franca, Tinta Roriz, and Tinto Cão, which allow the wines to express the character and diversity of the Douro. Production combines traditional vineyard practices with careful modern vinification to maintain balance, structure, and freshness. Over the years the winery has received significant recognition in Portugal, including the “Producer of the Year” award from the wine publication Revista de Vinhos. Alves de Sousa produces both Douro table wines and Port wines known for their concentration, complexity, and ageing potential, reflecting the distinctive terroir of the Douro Valley.Expand

Maçanita Vinhos is a Portuguese winery founded in 2011 in the Douro Valley by siblings and winemakers António Maçanita and Joana Maçanita. The project was created to explore the diversity of terroirs across the Douro and to produce wines that reflect the character of specific vineyard sites and indigenous grape varieties. Before launching their own winery, both António and Joana worked extensively as consulting winemakers across Portugal, gaining experience in multiple wine regions. At Maçanita, the focus is placed on native Portuguese grapes, old vineyards, and minimal intervention during vinification in order to preserve the identity of the fruit and the vineyard. Fermentation is often carried out with natural yeasts, while the use of oak is carefully balanced to support structure without overshadowing the wine’s natural profile. The winery produces a range of wines that highlight different expressions of the Douro, from fresher and more approachable styles to more structured wines sourced from older vines. Today Maçanita Vinhos is regarded as a modern and innovative project within the Douro, emphasizing authenticity, vineyard expression, and the complexity of one of the world’s oldest demarcated wine regions.Expand

Wine & Soul is a boutique winery located in Portugal’s Douro Valley, founded in 2001 by winemakers Sandra Tavares da Silva and Jorge Serôdio Borges. The project was created with the aim of highlighting the character of old vineyards and indigenous grape varieties from the Douro region through wines that reflect the identity of specific vineyard sites. The winery is based near the village of Vale de Mendiz in the Pinhão Valley, an area historically associated with the production of Port wine. Wine & Soul focuses on grapes sourced from very old vineyards with naturally low yields, which contribute to the concentration and complexity of the wines. Winemaking combines traditional Douro methods, including hand harvesting and foot-treading in granite lagares, with modern cellar techniques to ensure precision and balance. The wines are typically aged in French oak barrels, allowing them to develop structure and aromatic depth. The winery produces both red and white wines primarily from indigenous Portuguese grape varieties such as Touriga Nacional, Touriga Franca and other traditional field blends. Over the years, Wine & Soul has become recognized as part of a new generation of Douro producers dedicated to expressing terroir and the diversity of the region’s historic vineyards.Expand

Folar de Chaves is a traditional stuffed bread. It is made with leavened dough that incorporates a hefty amount of eggs, lard or butter, and olive oil. The fillings may vary, but they usually include cured or smoked pork products such as presunto (ham), sliced sausages, or bacon. The bread is traditionally prepared for Easter, but it is also commonly made for other festivities and various special occasions. As it is evident from the name, it originates from Chaves, but nowadays it is popular throughout the country.Expand

This traditional Portuguese Easter bread consists of flour, eggs, and local Trás-os-Montes olive oil. It is traditionally filled with various pork products such as pork meat, bacon, sausages, ham, or shredded pork shoulder. Folar was first mentioned in print in 1959, and in 2016 it has been awarded the Protected Geographical Indication status by the European Commission. Though it is traditionally associated with Easter, this delicacy is also commonly enjoyed on various special occasions.Expand

This clam-shaped Portuguese delicacy is made with a puff pastry shell that is filled with a unique mixture of minced veal, bread, and onions. The tradition of preparing pastel de Chaves dates back to 1862, and according to a popular legend, the first person to sell these unique pastries was Teresa Feliz Barreira, the founder of Casa do Antigo Pasteleiro, the first establishment where pastel de Chaves could be bought. The original recipe stayed in her possession for 75 years, until the 1940s, when other bakeries in Chaves started to manufacture and sell the same product. The Portuguese city of Chaves protected this famous pastry as their authentic product, which licensed them to be the only location where pastel de Chaves can be produced and sold. According to municipal records, the town of Chaves produces more than 25,000 of these delectable pastries daily. In recent history, numerous other varieties have appeared, including the sweet versions, but only the original, savory version is allowed to carry the name pastel de Chaves.Expand

Barroso-Montalegre salpicão sausage is a smoked sausage made from pork of the Bísaro breed of pigs or crossbreeds of the Bísaro pig. It originates from the Montalegre region in the northern Portuguese district of Vila Real. The climate of Montalegre has a positive effect on the finished sausage – the harsh weather conditions influence the pigs' diet, allowing the meat and fat to develop evenly.
Pork loin is initially seasoned with salt, garlic, and wine, and then rubbed with chili powder before being stuffed in sausage casings. The sausages are then smoked slowly over an oak fire. The sausage is light brown in color on the outside, while it is bright red and firm on the inside. The flavor is accentuated by the aroma of smoke and wine, and the sausage has a mild, salty flavor. It is traditionally consumed raw or boiled and served as an appetizer with cottage cheese, homemade bread, and local wine on the side.Expand

This horseshoe-shaped sausage is made with meat and lard coming from Bísaro breed of pigs. Ground pork is mixed with wine, garlic, salt, powdered chili pepper, and paprika, and it is then stuffed into a thin sausage casing before being smoked for 10 to 15 days. The finished sausage ranges from yellow to brown in color and has visible pieces of fat throughout it. Barroso-Montalegre chorizo is made in the Montalegre region of Portugal, where the cold, dry climate and unique smoking conditions are perfect for the production of sausages. The slaughter of pigs is a traditional event, and during the winter, sausages usually hang on the walls of local kitchens, serving as a symbol of pride for the people of the region.Expand

The long history of the Barroso ham is linked to the local Bisaro-Transmontano pig, a traditionally-bred breed that has been of key importance to communities in the area for centuries. Barroso ham is a smoked meat specialty with a specific flavor arising from the animals' diet of rye, potatoes, cabbage, turnips, and acorns. This ham is made by salting a leg of young pork and drying it for two weeks before rubbing it with a mixture of olive oil and paprika and cold-smoking with oak for at least two weeks. The Barosso ranges in color from bright to dark red with yellowish-white marbling. The ham is usually served sliced, and it makes an excellent appetizer when served with melon and a glass of white wine.Expand

With a history dating back to the 15th century, this sausage delicacy was invented by the Jewish community in Portugal. When given the choice between converting to Christianity or being expelled from the country, the Portuguese Jews opted for the latter, but decided to keep practicing Judaism in secret. In order not to draw unwanted suspicion while still abiding by Kosher law, they began making and eating sausages using meat other than pork, such as rabbit or poultry. Nowadays, Barroso-Montalegre sausage is made by combining different meats and bread with spices that provide it with a unique flavor. Pimento, sweet red paprika (known locally as pimentão), onions, parsley, and olive oil give alheira de Barroso-Montalegre its unmistakable aroma and color.Expand

Barroso-Montalegre blood sausage is a regional traditional specialty made with bread, smoked meat, lard, and blood from the Bísaro breed of pigs or their crossbreeds. The history of this blood sausage is rooted in the tradition of pig farming in the municipality of Vila Real. The pig slaughter is a big family event with great socio-economic importance to the region. During the slaughter, family members gather and make sausages, hams, and other pork products together. This festival clearly displays the importance of pig farming and its culinary influences on the region. To make this sausage, fatty cuts of pork such as bacon are ground and mixed with seasonings. The ground meat is added to pig blood along with salt and garlic, and the mixture is stirred to prevent coagulation. Chili powder, chopped parsley, onion, and Transmontano olive oil are then added to the mixture before it is stuffed into sausage casings. These sausages are gradually smoked over a low fire of regional oak wood. The finished sausage is black and smooth and has an intense, distinctive smoky flavor. This sausage can be served either raw or boiled, and it's usually accompanied by hard cheeses, homemade bread, and local wine.Expand

Tripas aos molhos is a traditional offal dish originating from the Vila Real area. Although there are variations, the dish is usually made with a combination of veal tripe, ham, parsley, onions, white wine, olive oil, salt, paprika, and hot peppers. The tripe is washed and cleaned, cut into squares, stuffed with ham and parsley, then rolled up and tied with a thin string. The onions are sautéed in oil, and the stuffed tripe is then added to the pot. The mixture is covered with water and boiled for more than an hour. The dish is then mixed with the white wine and seasoned with salt, hot peppers, and paprika. After about two hours of simmering, this unusual tripe dish is ready to be served.Expand