Top 14 Bragança Foods

Casa de Santo Amaro is a prestigious family estate (“quinta”) whose tradition of olive cultivation and olive oil production dates back to October 14, 1687. Today, it is run by the eighth generation of the same family, preserving the blend of centuries-old tradition and modern technology. The estate is located in the heart of the Trás-os-Montes region of Portugal, renowned for its exceptional conditions for olive growing. Production takes place entirely on the estate – from harvesting the olives, cold pressing, and filtration, to storage and bottling. This carefully controlled “tree-to-bottle” process ensures maximum freshness, preserved nutritional values, and an authentic flavor. Casa de Santo Amaro oils are ideal for finishing salads, vegetables, and meats, as well as for gourmet creations that demand oil with a strong character and exceptional origin.Expand

Quinta dos Castelares is a modern winery located in the village of Freixo de Espada à Cinta, in the heart of the Douro Superior region, an area defined by high altitudes, steep slopes and a microclimate that allows for slow, balanced grape ripening. The estate combines traditional vineyard practices with contemporary winemaking techniques, placing strong emphasis on sustainability and the preservation of indigenous Portuguese varieties. Its portfolio includes red, white, rosé and premium wines, with standout red varieties such as Touriga Nacional, Touriga Franca and Tinta Roriz, and white varieties like Códega do Larinho, Rabigato and Gouveio. The altitude and rocky soils contribute to marked minerality, refined tannin structure and freshness, characteristics that distinguish the estate’s wines within the Douro landscape. Quinta dos Castelares has quickly gained recognition as a producer that successfully unites local identity with modern precision, offering wines of clarity, expressiveness and well-defined terroir character.Expand

M.c. Rabaçal E Aragão is an olive oil producer based in Bragança, Portugal. The company is known for producing high-quality olive oil, utilizing traditional methods combined with modern technology to ensure the purity and flavor of their product. They focus on sustainable agriculture and local olive varieties.Expand

Quinta dos Olmais is an olive oil producer based in Bragança, Portugal. The company specializes in producing high-quality olive oil. Their products are often derived from local olive varieties, utilizing traditional and modern techniques.Expand

Sociedade Agrícola Alberto Manso is an olive oil producer located in Bragança, Portugal. The company specializes in the production and distribution of high-quality olive oil. They focus on maintaining traditional methods of cultivation and harvesting to ensure the authenticity of their product.Expand

Bísaro is a Portuguese producer specializing in traditional products made from the indigenous Porco Bísaro pig, a northern breed highly valued for its exceptional marbling and rich, full flavor. Raised in extensive open-air systems in the Trás-os-Montes region, these pigs develop naturally succulent, flavorful meat that forms the basis of the brand’s premium range. Bísaro – Salsicharia Tradicional follows time-honored methods of curing and slow maturation to create specialties such as presunto, paleta, chouriça, salpicão and alheira. The resulting products are characterized by gentle smokiness, balanced salinity and a rounded, intense taste that reflects both the quality of the meat and the artisanal processing behind it. Positioned as a premium offering, Bísaro combines tradition, sustainable breeding practices and the unique terroir of northern Portugal, making it one of the country’s most distinctive producers of cured meats.Expand

Sociedade Agricola Sto António Das Chas Lda. is an olive oil producer located in Mirandela, Portugal. The company specializes in the production of high-quality olive oils. They are involved in various stages of the olive oil production process, from cultivation to bottling. The region of Mirandela is known for its favorable climate for olive cultivation, contributing to the quality of the olive oil produced by the company.Expand

Bulas is a family-run winery from the Douro Valley that brings together both still and fortified wines rooted in the region’s native varieties and traditional practices. Their vineyards lie on schist slopes in the Cima Corgo subregion, where Touriga Nacional, Touriga Franca, Tinta Roriz, Sousão and other indigenous grapes develop notable intensity and aromatic depth. The portfolio includes DOC Douro red and white wines, as well as port styles such as white, ruby and tawny, produced through a combination of classic methods and modern enological techniques. Sensory profiles emphasize the balance of fruit expression, structure and the clear imprint of Douro terroir. The brand is active on international markets and regularly appears at major industry fairs, underscoring its consistency and quality. Bulas positions itself as a winery that honors tradition while offering a contemporary interpretation of the Douro identity.Expand

Quinta de Rosmarinus is an olive oil producer located in Mirandela, Portugal. They specialize in producing high-quality extra virgin olive oil. The estate is committed to sustainable farming practices and uses traditional methods combined with modern technology. The olive oils from Quinta de Rosmarinus often highlight the unique terroir of the Mirandela region, known for its favorable climate and soil conditions for olive cultivation.Expand

This hard cheese is made from raw goat milk taken from Serrana breed. Goat cheese has long played an important role in the economy of the Bragança region, and many of the local families raise animals and produce cheese as their main source of subsistence. Once the goats are milked, the milk is filtered and heated. The curd is then salted and cured at a low temperature and high humidity. Transmontano cheese is round with a semi-hard crust, and is uniform, smooth, and white. It is a firm cheese with an intense and pleasant aroma and a slight spicy note. This goat cheese has a moisture content between 25% and 35%. It is usually consumed as is, and is quite popular either as an appetizer or after a meal with sliced bread and a local red wine.Expand

The filling for this traditional smoked delicacy is made by combining small pieces of meat and bread. This sausage is traditionally smoked using olive or oak wood, which gives it a unique flavor, aroma, and color while enhancing the flavor of the spices. Mirandela sausage contains beef and pork meat along with fat, poultry meat, wheat bread, olive oil, and lard, and it's flavored and seasoned with salt, garlic, and sweet or hot paprika. This sausage is an irreplaceable ingredient in traditional Portuguese dishes such as açorda, cannelones, and pies, but it can also be served as a main dish with a side of potatoes or vegetables.Expand

Vinhais ham is a smoked pork meat specialty made from the hind legs of Bisaro pigs raised in the municipality of Bragança in Portugal. Vinhais presunto is made by first massaging raw cuts of pork to eliminate the internal fluids. These pieces are then covered with salt and sprinkled with a mixture of paprika, oil, and pork lard, and smoked over a low heat using dry oak or chestnut wood. The ham has a color ranging from pink to dark red, and it has a predominantly salty, smoky flavor. The texture is fibrous, tender, and succulent. This presunto is most commonly served sliced thin with bread bread and a glass of good wine. It is also an essential ingredient in various local dishes.Expand

Terrincho cheese is a ripe, semi-hard cheese made from the milk of the Churra da Terra Quente breed of sheep, which graze on the grasslands and marshes of Terra Quente in the municipalities of Bragança, Vila Real, Viseu, and Guarda. This breed of sheep, colloquially referred to as terrincho, has spread to such an extent that it now accounts for 98% of the sheep population in the region. To produce the cheese, the milk is filtered, heated, and curdled with animal rennet. The curd is then shaped into cheeses and salted again before being left to mature. The cheese is medium-hard, compact, and white in color with a malleable, smooth rind. The flavor is sweet and clean, making it perfect as a snack, appetizer, or dessert. It goes well with traditional regional lamb dishes, homemade bread, and local red wine.Expand

Vinhais salpicão sausage is a traditional smoked sausage made from pork of the Bísaro breed of pigs from Vinhais in the municipality of Bragança. Bísaro pig farming is widespread throughout this area, and it is an important source of income for the local rural population. The pigs feed on chestnuts and acorns, which gives the meat and its products a unique flavor of the Portuguese north.
The sausage is made by combining pork loin with local wine, salt, garlic, bay leaves, and paprika and leaving the combination to marinate. The marinated meat is then ground and stuffed into sausage casings before being smoked over an oak and chestnut wood fire. The sausage is moderately firm and dark chestnut in color on the outside, while the interior is red and well-marbled. It has a smoky flavor with a hint of wine. This sausage can be served with crusty bread, local cheese, and a glass of local wine, and it's also often used as an ingredient in traditional regional stews.Expand

This smoked sausage is made exclusively with meat taken from the Bísaro breed of pig or its cross-breeds, and at least 50% of it must come from pigs raised in the northern district of Bragança in Portugal. The meat is cut into small pieces and boiled in salted water, which is then used to soften the bread that goes into the final mixture of meat, bread, paprika, garlic and olive oil. The mixture is stuffed into sausage casings and slowly smoked over an oak or chestnut fire. The final product is yellow to brown in color and has an intense, smoky aroma and a lingering aftertaste. This chorizo pairs well with vegetables, sprouts, and boiled or mashed potatoes.Expand

Traditionally produced in the Portuguese district of Bragança, butelo de vinhais is a smoked sausage made with pork meat and pork loin from Bísaro pigs. The meat is seasoned and flavored with garlic, paprika, bay leaves, and salt, and it's also infused with regional red or white wine. Vinhais sausage has a pronounced smokey aroma and a well-rounded flavor. It is used in many traditional dishes, the most famous being butelo de vinhais com cascas – slices of butelo sausage served with a side of beans and potatoes.Expand

This sweet, smoked chorizo sausage is a specialty of the Vinhais region in northeastern Portugal, and it is made from lean meat and fat taken from the Bísaro breed of pig or its cross-breeds. The chopped meat is mixed with pig's blood, local wheat bread, honey, walnuts, almonds, and olive oil. After it has been seasoned and flavored, the mixture is stuffed into thin sausage casings and slowly smoked until it develops a dark color and an intense, smoky flavor. The sausage must be fried to be fit for consumption, and it is usually served with fresh bread, local cheese, and a glass of full-bodied red wine on the side.Expand