The Alentejo region is definitely one of my favourite places to explore (and eat), and one that I feel like I’ll never fully cover. Yep, it’s Portugal’s largest covering everywhere south of Setùbal, west of Lisbon and north of the Algarve region.
From the wild, endless coastlines, wind through golden fields dotted with cork trees until you reach the border with Spain. By the sea expect quieter beaches and good surf. Inland expect small fortified medieval towns and some of the best food around. Don’t skip trying porco preto. It’s meat from the special acorn-fed black Iberican pigs.
Explore rich roots dating back to roman times and history books filled with kings, queens and conquests.
From Comport to Aljezur, seek out sun, surf and sand along the golden coastline south of Lisbon.
Ideally near a winery or a cute medieval town, like Monsaraz.
These historic towns are more than the perfect halfway point to Seville.
The Alentejo definitely has a soft spot in my heart for not only the landscapes but the food. Black Iberican pigs roam in fields under cork trees feeding on acorns before they become prized presunto ham. What happens to the rest of the pig? Well, look in restaurants for fatty cuts of delicious porco preto on the grill.
The Alentejo has some other unique dishes and produce worth seeking out. The first is pão Alentejano, a type of bread that is simply fantastic. In the Alentejo, they use leftover bread in a dish called Açorda Alentejana, which usually involves a poached egg, garlic and coriander (and if you’re lucky, salted cod). A foreign friend described it as “coriander water”. Another use for stale bread is migas, where the bread is turned into crumbs and then mixed with other tasty things to make what is similar to mashed potato but with bread.
Cheese wise, keep an eye out for prized DOP queijos from Evorà or Serpa.
Lamb is harder to find here, but in the Alentejo look out for a delicious lamb stew called ensopado de borrego.
And, of course, wine. If you like a rich, tannin-heavy, punch-in-the-face sort of red, this is the region. Most Portuguese wines are blends, resulting in an almost always smooth drop. Don’t be afraid to order the table wine in any restaurant or tasca.
Definitely hire a car if you can. This is a huge area dotted with towns, villages, beaches and castles to pull up at and snap pictures.
If you get around by car, there is a train to Evorà and there are regular buses between towns.
Everything you need to know about Portugal’s largest region
July 23, 2020