The most renowned products from the region are those from the fertile lowlands of Chaves, including vegetables, pulses and potatoes. The surrounding mountainsides, covered in heather, are dotted with beehives, producing pure honey with the exquisite flavour and aroma of rosemary. Local wind-dried hams, local cheese and lamb are all justly famous, together with the excellent mature wine from the vineyards growing on the hillsides of the valley. Pork products, lamb, potatoes, cheese, honey and mature wine are the main elements used in the local gastronomy. Its hams and smoked chouriço sausages are also renowned, and are the basic ingredients used in making the typical Folar de Chaves. Chaves pies (Pastéis de Chaves) made of dry rice, the hearty mountain-style cozido stew and caldo à Transmontana broth, roast or stewed kid and lamb, migas (crumbled bread), milhos à romana, trout, feijoada (beans) and migas à Transmontana, potatoes or the delicious local bread are just some of the region’s most famous delicacies, together with puff pastries filled with minced meat - Pastéis de Chaves. Its desserts are varied and abundant, including specialities such as white bean pudding, pears in wine, bread pudding, papos de anjo (made with egg yolk and sugar), egg custard or sweets made from pumpkin.


As a zone set within the enclave of the River Tâmega valley and surrounded by extensive mountainous areas, it logically enjoys the products that are typical of this setting. The main allies of the recipes of this region are the excellent quality of the raw materials used, and the traditional nature of its dishes. Since olden days the fine meat from the area has served as the basis for excellent recipes using beef, roast goat and lamb, together with a seemingly endless variety of pork dishes ranging from bandullo (stomach stuffed with meat) to the hearty cocido stews accompanied by ham, loin, ears, chorizo sausage, with potatoes, cabbage, turnip tops and chick peas. Equally renowned are the typical products from the hunting season (such as rabbit, hare, partridge or wild boar), or fish (trout, eel, perch or mullet), which fill the menus of the local hostelry establishments. This culinary offer is completed with dishes based on salt cod, carne ao caldeiro (a meat stew), polvo á feira (traditional boiled octopus), and the hearty vegetable-based caldo soups, using turnip tops or cabbage. The typical empanadas or pies from the area have an endless variety of fillings, such as the traditional meat, conger eel or cod types, or more marine varieties using baby scallops, scallops, sardines or squid. Fresh fish arrives in Verín every day, with many of its restaurants offering a wide range of fish and shellfish from Galicia’s estuaries. A wide variety of tapas and other dishes can be enjoyed in the bars and restaurants, including pigs’ ears, snouts or callos (tripe stew with chickpeas), the main dishes served in local taverns, accompanied as always by the excellent wines of the region. Verín has always been famous for its pastry chefs, who have created a unique range of products: cafeteiros, petisús, cañas, linguas de bispo... together with an endless variety of sponge cakes (such as the bica and roscón) and tarts, including the crusty almond tart which has become something of a local legend for its texture and complex recipe. As a zone famous for its waters and wines, no meal can go without the necessary accompaniment, nor any after-dinner session without its fruit-based liqueurs, grape mark spirit or much-admired coffee liqueur.
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