Description: Typical Alentejo dish made from boiled potatoes wrapped and cooked in part of the fat resulting from the frying of pork, until a very dry and consistent ball is obtained, with a lightly browned outer crust. Served with fried meat.

Product name: Posta Mirandesa, Posta à Mirandesa, Posta de Mirandesa.

Description: Tall and cushioned steak of Mirandese beef, cut from the leg into chunks, with the approximate dimension of, in popular knowledge, "a palm of the hand a mischievous hand" passed over the coals with salt to taste. Exceptionally tender and juicy, it has aromas and flavors that set it apart from other beef.

Description: Prepared dish consisting of lamb meat, served on slic-es of bread and/or accompanied by boiled potatoes.

Description: Dish prepared with chickpeas, various vegetables and various types of meat. Meats and 'soups' (bread) are served separately.

Description: This is a typical dish throughout the Terra Fria region. The butelo (also known as "bulho", "palaio" or "bone sausage") is the inseparable companion of the shells, in an essential connection to the history of the stew. Butelo is a pork sausage, made with the animal's bucho (stomach) and stuffed with bones and cartilage from the vertebrae and ribs and some meat. The husks (also called "vasas", "huts", "straws" or "chasubles") are a bean that is harvested while still in the pod when the grain is well formed, but not yet dry. The pod is broken into pieces and left to dry in the sun for several days.

Description: Piglet roasted whole in a wood-fired oven heated with vine wood, skewered on a spit. It presents with crispy and glazed skin, due to the particular way of diaper rash.