The gastronomy of the region of Boticas is vast and the quality is unanimously recognized. This is immediately associasted with the Barrosã veal, the famous Barrosã stew, the smoked sausages, the dry-cured ham, the bread, ''Vinho dos Mortos'' ''Wine of the Dead'' (wine produced in this region) and the Barroso honey. It can be said that after bread, pork is the main dish of this region. Everyone enjoys the wide variety of smoked sausages, 'rojões' (fried diced pork) and the tasty dry-cured ham, all of which delight the taste buds. The unmistakable flavour and aroma of these dishes is achieved through the firewood curing which takes place in the mountain kitchens of this region.  It is with these smoked sausages and meat that the Barrosã stew is made. Barrosã meat surpasses every other meat and is well renowned all over the country. In the past it was the delicacy of Kings and today it continues to be selected and produced with rigorous control. It is 'Protected Designation of Origin' alongside the Barroso honey, another gift of nature which accompanies the famous 'rabanadas' (French toast) scattered with sugar and drizzled with this rich local honey or with rice pudding at the end of a meal.