Beira Interior. Forgotten land
Massive granite boulders, a natural landmark in Serra da Estrela, Beira Interior. Photo by Filipe Gill on a walk with Guilherme Barroca near Sabugueiro, Seia.
Beira Interior is a region of Portugal that brings together Beira Alta and Beira Baixa. These are historic regions that correspond to the “Distritos” of Castelo Branco, on the South and Guarda and Viseu on the North. This region is located in the middle of Portugal between Trás-os-Montes to the north and Alentejo to the south (see map below)
The other side of the border is the western Spanish provinces of Castilla y Leon on the north and Extremadura on the south. Ironically, in the Middle Ages, this territory was populated because it was the link to Spain. There are still many historic signs in the shape of castles and fortresses.
In this land rises the largest and highest mountain in continental Portugal: Serra da Estrela and it is crossed by our largest river: the majestic Tagus (Tejo in Portuguese and Tajo in Spanish).
10 special things from the food of Beira Interior:
Farinheira The poor person’s sausage. Gastronomic creativity at its best: no meat? No problem. Use bread, pork fat, some brilliant seasoning et voilá!
Papas de Carolo A dessert made with rough corn flour (similar to polenta), milk, sugar, and cinnamon.
Queijo da Serra The most famous Portuguese cheese. Made with the milk of sheep that graze in the highlands. The «amanteigado» (meaning buttery) version is very appreciated as an exquisite and rich dessert.
Maranho da Sertã This is a unique dish. Made with lean goat meat, rice and mint, it is probably the healthiest of Portuguese sausages. Sertã is a small town in the heart of Beira Baixa, the lower part of Beira Interior
Vitela Jarmelista You will only find this veal meat around Guarda, one of the three capitals of the Beira Interior. The other two are Castelo Branco and Viseu (see map below).
Cerejas do Fundão The cherries from Cova da Beira are sweet and plump. Look out for it in late May. The flavour of Spring!
Cabrito Estonado de Oleiros This is a great dish that requires a special technique with the roasting of the kid with the skin on to make it crisp and delicious.
Migas à Lagareiro “Migas” means something prepared with dried bread as a base. Very common in Alentejo, it has this version in Beira Alta made with the new olive oil and was traditionally prepared in the “lagar de azeite” the place where olive oil is made. In Beira Alta is made with maize bread, cabbage, and “bacalhau”.
Cherovia Frita Fried parsnips. To be found in the «Cova da Beira» a sub-region between Serra da Gardunha and Serra da Estrela. It includes the municipalities of Fundão and Covilhã. I first had this unexpected snack in one of the best restaurants in Portugal: «O Alambique» in Fundão.
Biscoitos de Azeite Biscuits made with olive oil and juniper brandy. In the old days, butter was scarcely or never used. The local olive oil made with Galega olives, gives this biscuit a very distinct flavour.
Beira Interior includes, roughly, the «distritos» of Castelo Branco, Guarda and Viseu
