Description: Pão de Mafra, in its physical characterization, is a bread with a soft texture to the touch, both in the crust and inside. Usually, the kernel has little density and may have large holes or alveoli due to the type of fermentation. This bread can be marketed in the form of round, long or polka dot bread. In the chemical characterization, one of the differentiating characteristics of this bread is its large amount of relative humidity, which can vary between 32% and 40% and a consequent low acidity content, which gives it specific organoleptic characteristics such as smell and taste.

Description: rectangular bakery product made from wheat bread dough, eggs, PDO Trás-os-Montes extra-virgin olive oil (or olive oil with similar organoleptic characteristics), vegetable margarine and/or pork lard, filled with fatty pig meat and/or dry and salty streaky bacon (not smoked), dry and salty pork belly (not smoked), smoke-cured pork sausages (salpicão and linguiça), smoke-cured or dry-cured ham and/or smoked pork shoulder.

Description: Rectangular or round ball, consisting of flour, eggs, yeast, yeast dough, olive oil, butter, salt and water for kneading. Smoked pork consists of ham, sausage and bacon. It weighs, depending on the format or manufacturer, from 0,5 to 3 kg.

Description: Round and flat bread, made of wheat flour, obtained from a dough less sourdough than that of ordinary bread, being cooked in a shard or earthenware frying pan, heated in hot ash or over a high heat. It is characteristic of the festivities and, in general, it is done in the presence of the customer. Bread thus prepared, when hot or fresh, is fluffy and very pleasant to the palate. The proportion of flour and yeast is approximately 96% and 4%. The bread has a di-ameter between 15 and 20 cm and 2 to 3 cm in height.

Description: Fogaça da Feira PGI is a sweet bun with a delicate flavour and aroma of lemon and cinnamon; it is brown on the outside and conical in shape with four miniature ‘towers’ at the top. It consists of loose, light dough, slightly yellowish in colour, which has small perforations and is crispy on the outside. It may be sold packaged, in bulk or frozen, in various sizes, provided that the height is no more and no less than 35 % of the diameter of the base. It may also be sold in halves and/or sliced.

Description: Carcass — Slightly elongated bread, creased in the middle, with a very fluffy crumb and crispy crust; Bijou or Molete — round bread broken at the place of the cut made before baking; Papo-seco — slightly elongated bread, creased in half and finished in small heads (the breasts); Rosca — elongated bread made of two twisted strips of dough, with a rough, crispy crust; Viana — very fluffy round bread that is tended with urdo facing the middle.