The traditional smoked meats have a unique flavour and are very popular. This product and the anhoassado (roast lamb) are the foundation of two festivals celebrated every year – AnhoAssado com Arroz do Forno (Roast Lamb with Oven-Baked Rice) and the Feira do Fumeiro, Cozido à Portuguesa e dos Vinhos de Baião(Festival of the smoked meats, meat and vegetable stew and wines of Baião) – attracting thousands of visitors to Baião.

The anho assado (roast lamb) with oven-baked rice is a must on special days, weddings, baptisms and birthdays.But many people also do not want to forego the green cabbage soup or bazulaque (lung and liver stew), which was offered to the guests of the bride and groom before they made their way to the church.

2th century - 19th century: Although the date of its foundation is unknown, it is known that in 1120 this Monastery already belonged to the Diocese of Porto, being linked to the Canons Regular of Saint Augustine. In 1141, D. Afonso Henriques sold the Charter of Couto to the abbot of the Monastery for 150 morabitinos. In 1560, it was attached to the Convent of São Domingos de Lisbon, by decision of Pope Pius IV. In the 18th century, several buildings were built that still make this architectural complex stand out today: the Granaries and the Cellar, the octagonal Chapel of Nosso Sr. do Bom Despacho and, probably, the Fountain. At the beginning of the century In the 19th century, the Monastery was sold at public auction, becoming the property of the Baron of Ancede.

The veal chop from the native Arouquesa breed is, of course, a speciality that should not be missed. Who better to prove it than the international FAO specialist M. H. French who back in 1967 already said: “The Arouquesa breed is indeed the best meat breed in Portugal…”

The Teixeira biscuit – the authentic one – can be found on all festivities and markets in the North of Portugal. It is a traditional biscuit, which, though its recipe is known and it is baked in other towns nearby, has a secret to it which gives the “real” Teixeira biscuit a unique and characteristic taste. This secret is only known by the people of the town, who have been making it for many years or learned to make it with their ancestors.

Until mid-20th Century, bakeries were much more a part of urban life. In the villages in the countryside the bread that people ate was corn bread, a dark bread, which was baked on a regular basis at home for own consumption. Some would make this broa every day for own use and to sell to the neighbours. The white bread, made with wheat, was considered a luxury and was only eaten by the rich. In the countryside, corn and rye was grown. That is why the bread was made with these grains.

The orange and orange blossom represent hospitality, the dedication and reason behind the service, and surprisingly remember the travels of the Portuguese around the world. Nowadays, along the Mediterranean bay, the orange is synonym for Portugal: in Piemonte it is portugaletto, in Kurdistan it is portughal, in Albania portokale and in Greece portugales.

Vinho Verde – the Verde wine – is a mix of flavours and aromas: light, fragrant, medium content of alcohol and with great digestive properties. It stands out thanks to its freshness and special qualities and is a very drinkable wine, particularly on hot days.

The CAMPO ARQUEOLÓGICO DA SERRA DA ABOBOREIRA (C.A.S.A.) was a project created in 1978 under Vítor Jorge, the coordinator, aiming to create a permanent work unit as an active study and survey centre for archaeological mapping.

The occupation of this region continued throughout the medieval period, especially on the hilltop of Castelo de Matos. It strengthens the scenery and is an important part of Baião’s identity, as the place chosen by the territory’s lord to build a castle in mid-11th Century to handle the affairs of “Bayam”. It was a wooden fortress, later ruined by a fire. It was in its ashes that a knight’s spur was found – a unique artifact of the Christian reconquest.