Runner beans are grown in this region, and this dish is very hearty and nutritious, perfect to combat the cold.
It comprises pig’s trotter, ear and spare ribs, onion, tomato, carrot, whole garlic cloves, ‘chouriço’ sausage, tripe, ‘morcela’ sausage, olive oil, salt and chili pepper.

One of the most typical dishes from the Serra da Estrela, this is the famous Cabrito Assado no Forno (Oven-Roasted young goat).  The only difference is that the young goat is from the Serra da Estrela.  This young goat is known to be the tastiest in the country, due to the rich pastures it grazes on.
The ingredients are young goat, onion, salt, olive oil, pepper, a pinch of nutmeg and red wine.

From the good pastures of the Beira Alta, this dish uses only a special cut of young goat garnished with salt.  It is then roasted on holly wood, the secret to this tender and succulent meal.

This dish was invented by Sr.ª D. Maria João Ferreira Pinto.  She made use of local produce to prepare it, including the following ingredients: young goat, kidney beans, olive oil, garlic, onion, tomato concentrate, bay leaves, thyme, salt and red wine.