The Tagus is the longest river in the Iberian Peninsula. The river rises in the Montes Universales near Teruel, in mid-eastern Spain, flows 1,007 km (626 mi), generally westward with two main south-west sections, and empties into the Atlantic Ocean in Lisbon. Its drainage basin covers 80,100 km2 (30,927 sq mi) – exceeded in the peninsula only by the Douro. Several dams and diversions supply drinking water to population centers of central Spain and Portugal, and dozens of hydroelectric stations produce power. Between dams it follows a very constricted course, but after Almourol, Portugal, it expands into a wide alluvial valley, with a floodplain. It culminates in a large estuary at the Port of Lisbon in the capital city of Portugal.
A blood sausage is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Most commonly, the blood of pigs, sheep, lamb, cow, chicken, or goose is used.
The Algarve is the southernmost NUTS II region of continental Portugal. It has an area of 4,997 km2 (1,929 sq mi) with 467,495 permanent inhabitants and incorporates 16 municipalities.
Chorizo is a type of pork sausage originating from the Iberian Peninsula. It is made in many national and regional varieties in several countries on different continents. Some of these varieties are quite different from each other, occasionally leading to confusion or disagreements over the names and identities of the products in question.
Linguiça is a Portuguese sausage made from pork and seasoned with onion, garlic, paprika and other spices. It can be used fresh in cooked preparations or undergo a curing and preservation process through smoking.
The oldest known book on Portuguese cuisine, entitled Livro de Cozinha da Infanta D. Maria de Portugal, from the 16th century, describes many popular dishes of meat, fish, poultry and others.
A comarca is a traditional region or local administrative division found in Portugal, Spain, and some of their former colonies, like Brazil, Nicaragua, and Panama. The term is derived from the term marca, meaning a "march, mark", plus the prefix co-, meaning "together, jointly".
Migas is a dish traditionally made from stale bread and other ingredients in Spanish and Portuguese cuisines. Originally introduced by shepherds, migas are very popular across the Iberian Peninsula, and are the typical breakfast of hunters at monterías in southern Spain.
Almodôvar is a town and a municipality in the District of Beja, Portugal. The population in 2011 was 7,449, in an area of 777.88 km2.
Correia is a surname of Portuguese and Galician origin, also spelled Corrêa. The Spanish variant became Correa. Origin: Latin corrigia. Correia and Correa are found throughout all of the Iberian Peninsula.
The Celtici were a Celtic tribe or group of tribes of the Iberian peninsula, inhabiting three definite areas: in what today are the regions of Alentejo and the Algarve in Portugal; in the Province of Badajoz and north of Province of Huelva in Spain, in the ancient Baeturia; and along the coastal areas of Galicia. Classical authors give various accounts of the Celtici's relationships with the Gallaeci, Celtiberians and Turdetani.
Embutido, enchido or embotit (Catalan) is a generic term for cured meat products. The dictionary of the Royal Spanish Academy defines it as "intestine stuffed with minced meat, mainly pork; intestine stuffed with diverse ingredients". The term often applies to any of the many varieties of cured, dry sausages found in the cuisines of Iberia and the former Spanish and Portuguese colonies.
D. Paio Peres Correia was a Portuguese warrior who played an important role in the thirteenth-century Reconquista. He was born c. 1205, in Monte de Fralães, a civil parish in the municipality of Barcelos.
Broa is a type of corn and rye bread traditionally made in Portugal, Galicia, Angola, Mozambique, Cape Verde and Brazil, however in those countries it is more closely related to cornbread and its original recipe from Native Americans, where it is traditionally seasoned with fennel. Broa is made from a mixture of cornmeal and rye or wheat flour, and is leavened with yeast rather than baking powder or baking soda.
Cocido or cozido is a traditional stew eaten as a main dish in Spain, Portugal, Brazil and other Hispanophone and Lusophone countries.
Extremadura, Spain is known for its different ways of preparing the Iberian pork and mutton. The main characteristics of the traditional Extremaduran cuisine are its simplicity, its lack of clutter and its low cost. It is also a cuisine reflecting a generous spirit, for many of its preparations used to be cooked in large pots to share with visitors, friends, and neighbors. The resulting dishes are eaten with local bread.
Azaruja sausage is a type of sausage from Azaruja, Évora, Alentejo, Portugal. It is listed on the Ark of Taste. They are produced seasonally during the pig harvest season from December until February. Alentejo black pig. Other ingredients include spices and bread. The family recipes go back at least 150 years and the sausages are made in traditional home kitchens using Alentejan fireplaces.
Alentejo is a geographical, historical, and cultural region of south–central and southern Portugal. In Portuguese, its name means "beyond the Tagus river" (Tejo).
Paio is a variety of Iberian embutido sausage. Paio may also refer to:
