Leitão da Bairrada

The Leitão da Bairrada is a symbol of the region and one of the 7 Gastronomic Wonders.
Formerly only consumed in festive seasons, it is nowadays a reason of attraction for visitors and tourists.

Its quality is guaranteed by the careful choice of breeds, maintaining the traditional processes of preparation and roasting and complying with the legal requirements of food safety.
Tradition also dictates that it is accompanied by boiled potatoes with the skin on, a simple lettuce salad and slices of orange.

Its confection goes through different stages from seasoning, its introduction into the piglet’s belly and closing, being sewn with the “piglet needle” and linen or cotton thread. And finally the roasting, in a wood oven, heated preferably with wood, eucalyptus or vine bark, until it reaches 300ºC. During this process, constant attention is needed so that the suckling pig roasts uniformly and the suckling pig becomes “constipated” (sprinkling it with white wine from Bairrada).
Here is a local art, where the know-how makes all the difference, making this food a unique tasting experience, sought after not only locally but abroad, leading not only to its export but also assuming the position of ambassador of Portuguese gastronomy abroad.


Lampantana is a dish made with lamb or goat meat and red wine. It is roasted in a clay pot, in a wood oven, and accompanied by “fardada” potatoes and turnip greens.

It is a traditional dish originating in the municipality of Mortágua, and from there it spread to other areas and neighboring regions.

The oldest say that its origin dates back to the time of the French invasions. During the passage of Napoleon’s troops, the population had strategically poisoned the waters, being forced to use alternatives for cooking meat, this excellent delicacy will have emerged from this junction, whose secret associated with the other seasonings has passed from generation to generation, creating a landmark of the region, sought after by those who visit it.

Bacalhau à lagareiro

Bacalhau à lagareiro is a traditional Portuguese dish whose origins date back to the regions and people who work in the production of olive oil, although there are doubts about this theory.

It is a dish cooked in the oven with plenty of olive oil and onions, accompanied by “a punched” potatoes that has become increasingly appreciated by the Portuguese people and by those who visit the country.

It is believed that it was in the mills on the inland borders (Beira Alta and Beira Baixa) that this recipe has been improved over time, especially in the autumn season, when the olives are threshed. Its success led to another species becoming a victim of this tradition, the octopus mollusc, which (cod and octopus) became part of the menus of almost all typical Portuguese restaurants, not going unnoticed in this region as well.

Águeda pastries

Águeda pastries are a traditional sweet from the county, made with eggs, sugar and almonds. They form a delicate texture with a crispy outer covering. They came to become one of the most sought after delicacies locally.

Its origin dates back to the end of the 19th century, beginning of the 20th century, it is not known if its “progenitor” – Ti-Quitéria – brought her recipe from Aveiro, from the Convento de Jesus, or from Lorvão, from her Monastery. It is known that her origin is conventual. After passing on this knowledge to her sisters, it didn’t take long for them to start cooking in the Guerra’s oven on Rua da Cancela. The experienced merchant Tavares Candeeiro reproduced the original recipe and added his personal touch, the truth is that it did not take long for this sublime sweet to be sold in various parts of the region as well as to be sought to take to other parts of the country.

In 2019, there were five recognized producers in the municipality as part of the Producers Association. The accreditation of the members will have been carried out by the Municipality of Águeda, together with the Confraria Enogastronómica Sabores do Botaréu-Águeda.

Santa Eulalia cake

The Santa Eulália cake, belongs to the Portuguese conventual confectionery category, has similarities with the English cake, with its oval shape. However, its flavor is completely different from this one.

Although at first glance you would expect an egg filling, typical of this region, it is a dry cake. In addition to the traditional ingredients such as milk, eggs, sugar, flour and butter, Port wine, dried fruits such as figs and raisins, pine nuts and almonds, combined with the flavor of candied fruits, give it a unique taste. .

In the Baixo Vouga region it is closely associated with the Christmas season, having been, in 2019, one of the 21 sweets from the Aveiro region to compete for the 7 Sweet Wonders of Portugal.

Fuzis de Águeda

The Fuzis de Águeda are a typical, crunchy, almond-flavored cookie that delights anyone who tastes it and certainly won’t forget it.

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