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Cod (bacalhau) - is definitely one of the most popular and well-known dishes of Portuguese gastronomy.

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The cod is dried in the sun and salted so that it is preserved, as was done in the old days, so it is kept for much longer outside the refrigerator in a pantry. There is a Portuguese saying that there are 365 different ways to cook bacalhau - one for each day of the year.

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This dish is served throughout Portugal, even at weddings, but the most popular comes from the Bairrada region of the small town of Mealhada. The most traditional method is to roast piglets with a weight between 6 to 8 kg, which have been bred with a diet of acorns. The meat is rubbed before cooking with garlic, pork fat, salt and pepper and then put on a skewer on the grill for about two hours, often in wood ovens, even with aromatic wood such as eucalyptus and vines. The result is a succulent and moist meat with crunchy skin.

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Bonfires on Christmas Eve: The burning of firewood or Christmas stumps is a tradition of remote roots, which represents the triumph of light over darkness. There is a belief that the bigger the trunk is and the longer its incineration lasts, the better the New Year harvest will be.

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It is customary to attend the Christmas Eve night at the Mass of the Rooster and close this celebration by kissing the feet of a figure of the Child Jesus. After the religious services people go out to burn the Christmas stump.