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Forget Emmental, Gruyere, Brie or Roquefort cheese. In Portugal, the mandatory cheeses are those that smell worse! At first the scent can be a strong deterrent, but the spicy touch makes you forget everything. Don’t you believe? Pass by Zé dos Cornos tavern, in Mouraria, ask to taste the cheese of Castelo Branco, with a spicy touch and strong taste. Since you're there take time to savor the Alpedrinha, since this is one of the few places in Lisbon where you can find this cheese from Fundão...

Portugal is a world of traditions and the killing of the pig is one of them. In this ritual, once very important for the economy of the people, everything is important. Even the guts and the blood of the animal to make the most varied sausages. Chorizo​​, blood sausage, smoked sausage (farinheira) and alheira are some of the most appreciated and are part of traditional dishes such as Portuguese stew or the famous Sopa da Pedra (soup with various types of meat and sausages). After the ritual of killing the pig, while men cut the animal, women prepared the meat and condiments to manually prepare the sausages, whose secrets were passed on to new generations...

Three friends got together and are now at Mercado de Campo de Ourique, in one of those marble stalls, where we used do the shopping by the hand of your grandmothers or parents. The market of Campo de Ourique is full of new stuff, full of charm and life that lasts the whole day even after the lamps are lit, and the intimate yellow light invites to stay for another drink in hand in front of any snack of the new food hall that opened last November. Around, old marble stalls people let people get familiar and buy classic and renewed regional products...

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