Traditional Portuguese Food Dishes

Bacalhau, dried salted codfish, a popular dish of Portugal, served in or without bones. There are several seafood restaurants in the world today, specializing not only in cod, but also in octopus, squid, cuttlefish, lobsters, shrimp, oysters and crabs. Arroz de Marisco is a rich rice of seafood, while Cozido a Portuguesa is a thick meat and vegetable stew.

Pork is the preferred meat in Portugal, and is served in a number of forms, such as in Leitão Assado (a roast suckling pig) and as pork sausages named Chouriço or Linguiça (the hottest type). Such pork sausages are smoke cured and flavored with paprika, garlic and onion. Tripe with beans is another common dish, particularly in Porto.

Caldeirada is a fish stew that is typically eaten with potatoes, tomatoes and onions. Sardinia is a traditional seafood delicacy in Portugal and is usually eaten grilled and in stews such as Caldeirada.

Caldo Verde is a common Portuguese soup, made with kale, potatoes and onions. Bread is a staple item of Portuguese cooking, like Portuguese rolls, classified as "pops" and loaf breads. The consistency of Portuguese white bread is smooth and airy with a semi-hard crust.

Portuguese Sweet Bread, with a soft texture called Massa, made with milk, sugar and honey, offers a sweet taste that is enhanced when spread with butter. Initially made as an Easter holiday loaf, this sweet loaf is now manufactured all year round and can be eaten for breakfast or dessert.

The next traditional Portuguese bread, especially in the northwestern regions of the country, is Broa, a grainy cornbread with a thick crust.

Flor De Sal, identical to the French Fleur de Sel, is a sea salt that is hand-harvested by staff who pick out the top layer of salt until it falls to the bottom of the salt tub.

Flor De Sal is an artisanal commodity developed utilizing traditional methods from ancient salt processing regions in Portugal. Flor De Sal is globally sold and approved with good quality requirements.

Portuguese honey is one of the best honeys in Europe. Identified as the "Nectar of the Gods," Romans brought beehives to the Iberian Peninsula, which are still in use today. Honey is developed in several regions across the country and differs in quality and shade depending on the crop, the environment and the number of bees in each region.

Piri Piri sauce is a spicy sauce produced of strong and fragrant red chili peppers called African Birds Eye Chiles. Piri Piri sauce is popular and widely used in Portugal. Since Columbus returned Chilean seeds to the Iberian Peninsula from his second voyage to the New World, Portuguese explorers exported similar seeds to the African colonies of Angola and Mozambique. Meaning of "pepper-pepper".