Travel Kit 6 Flavors (Jams, Chocolates, Spreads) - Portuguese Monuments - Gift from Portugal

How to Use: A Journey Through Portugal’s Traditional Flavors

Each flavor in the Travel Kit 6 Flavors – Portuguese Monuments invites you on an authentic Portuguese culinary experience. Designed to awaken the senses and connect you to the roots of traditional Portuguese cuisine, this collection of jams, olive pastes, chutneys, and chocolate spreads pairs beautifully with classic dishes from various regions of Portugal. Discover how to bring each flavor into your meal, and explore the richness, diversity, and soul of our ingredients, traditions, and culinary combinations.

Pumpkin and Orange Jam with Lavender and Eucalyptus Honey, Cinnamon and Fortified Wine

This is one of Portugal’s most traditional jams. A true taste of Portuguese autumn: the softness of pumpkin, the citrus brightness of orange, and the warm notes of cinnamon and honey create a comforting harmony. A touch of Port wine elevates the flavor, making it perfect to pair with comforting dishes from Portuguese cuisine.

• Serra da Estrela Cheese (Central Portugal): Drizzle the jam over this creamy cheese — the rich texture and aromatic sweetness beautifully enhance each other.
• Olive Oil Cake (Beira Interior): This dense, slightly savory cake pairs wonderfully with a thin layer of jam, balancing rustic simplicity with sweetness.
• Pão-de-Ló from Ovar (Coastal Center): Add a spoonful of jam on a slice of this moist sponge cake — the spices and honey contrast deliciously with the soft texture.
• Roast Kid Goat (Beira Alta): Use the jam sparingly as a side sauce — its subtle sweetness complements the slow-roasted meat in a surprising and delightful way.
• Toucinho do Céu (Alentejo): This rich convent-style dessert is balanced by the jam’s citrus and spice, creating a perfect fusion of classic and contemporary sweetness.
• Cornbread (Minho): Spread with this jam, it becomes a traditional Portuguese snack, ideal with tea or coffee in the afternoon.

Galega Olive Paste with Fig

This spread blends the savory depth of Portuguese Galega olives with the gentle sweetness of fig, creating a refined, balanced flavor profile. It pairs effortlessly with dishes that celebrate olive oil, bread, and meats — the foundation of traditional Portuguese gastronomy.

• Bifana (Lisbon & Central Portugal): Spread this paste inside the bread before adding the marinated pork — the sweet-salty combination transforms this classic sandwich.
• Alheira Sausage from Mirandela (Trás-os-Montes): A small portion of the paste on the side balances the bold flavors of the sausage with sweet fig and salty olive.
• Codfish Fritters (Lisbon & Tagus Valley): Serve the paste on toast alongside the fritters for a modern starter with traditional roots.
• Cured Goat Cheese (Alentejo): The paste complements the firm texture and intense flavor of the cheese — a standout on any cheese board.
• Pork Rojões (Minho): Used as a side condiment, the paste adds freshness that cuts through the richness of the dish.
• Rustic Rye Bread (Trás-os-Montes): Simply spread over a slice for a snack that captures the essence of Northern Portugal.

Red Pepper Chutney

With its sweet, tangy, and slightly spicy profile, this red pepper chutney is versatile and full of character. Inspired by traditional preserves, it pairs beautifully with dishes that highlight the richness of Portuguese spices, meats, fish, and vegetables.

• Roast Suckling Pig – Leitão à Bairrada (Central Portugal): Served as a side condiment, the chutney adds freshness and a sweet-acidic contrast that cuts through the richness of the wood-roasted pork.
• Lagareiro-style Octopus (Beira Litoral): The mild heat of the chutney complements the sweetness of oven-roasted octopus drizzled with olive oil and garlic, served with crushed potatoes.
• Portuguese Fish Stew – Caldeirada (Northern & Central Coast): A drizzle of chutney over this fish and potato stew creates a vibrant contrast that enhances the overall experience.
• Grilled Sardines (Lisbon, Setúbal & North): The chutney offers a perfect counterpoint to the natural fat of grilled sardines — excellent spread on bread or served as a dip.
• Bacalhau à Brás (Lisbon): This shredded codfish dish with eggs and straw potatoes is intensified with a spoonful of chutney, adding a sweet and spicy layer of flavor.
• Green Eggs – Ovos Verdes (Lisbon & North): A traditional appetizer made with herbed egg yolk stuffing — the chutney works wonderfully as a dipping sauce for added depth and contrast.

Negrinha do Douro Olive Paste with Spices

Made from the Negrinha do Douro olive — a native variety known for its bold flavor — this spread is enriched with selected spices to create a sophisticated condiment deeply rooted in Northern Portugal. It pairs exceptionally well with traditional meat dishes and rustic bread, enhancing the authenticity of Portuguese gastronomy.

• Cabidela Rice (Minho): A traditional dish made with chicken and blood sauce — serve the olive paste on toast as a starter or side to balance the bold flavors of this iconic northern recipe.
• Trás-os-Montes-Style Feijoada (Northeast Portugal): A hearty bean stew with pork and sausages — the paste brings an aromatic contrast to the dish's rich and meaty character.
• Codfish Fritters – Bolinhos de Bacalhau (Nationwide): Served with the paste on toast, it elevates this classic snack into a refined appetizer with a balanced blend of salt and spice.
• Rustic Rye Bread from Trás-os-Montes: Simply spread over a slice of this traditional bread — ideal served with cheese or cured ham for an authentic northern Portuguese bite.
• Terrincho Cheese (Douro & Trás-os-Montes): The firm, slightly spicy cheese harmonizes perfectly with the spiced olive paste, delivering a bold and unexpected combination.
• Minho-style Rojões (Minho): This marinated pork dish gains an extra layer of depth with the olive paste, whose spiced notes beautifully complement the richness of the meat.

São Tomé Dark Chocolate Spread with Azorean Pineapple

This spread combines the intense São Tomé dark chocolate with the acidity and freshness of Azorean Pineapple DOP. The result is a complex, exotic, and well-balanced flavor, perfect for pairing with traditional Portuguese sweets and desserts, creating rich and surprising contrasts.

• Pastel de Nata (Lisbon): Add a small amount of this spread as a topping on the center of the pastel, transforming this classic pastry into a surprising dessert.
• Pão de Ló de Ovar (Central Portugal): The moist and delicate texture of the sponge cake is enhanced by the spread, which can be served on the side or spread over a slice.
• Bola de Berlim (Nationwide): Use the spread as an alternative or additional filling to enrich this deep-fried sweet dough, adding a fruity and sophisticated touch.
• Brisas do Lis (Leiria): This conventual sweet made with eggs and almonds harmonizes beautifully with the spread, balancing the richness of the eggs with the pineapple’s acidity.
• Almond Tart (Alentejo): The dark chocolate and pineapple spread works wonderfully as a topping or accompaniment for this rich tart, creating a contrast between crunch and smoothness.
• Olive Oil Biscuits (Alentejo): Spread on these biscuits to give them a modern, unexpected twist, elevating this rustic recipe to a whole new level of flavor.

São Tomé Dark Chocolate Spread with Blueberry and Port Wine

Combining São Tomé dark chocolate with the acidity of blueberries and the aromatic richness of Portuguese Port wine, this spread offers an intense, sophisticated, and immersive experience. It’s ideal for enhancing traditional Portuguese desserts, balancing sweetness with deep, wine-infused notes.

• Abade de Priscos Pudding (Braga): The spread contrasts beautifully with the smooth and bold flavor of this conventual pudding, enriching it with fruity and chocolatey layers.
• Ovos Moles de Aveiro (Central Coast): The light exterior and sweet egg yolk are perfectly complemented by a small touch of chocolate on top, creating a beautiful contrast of textures and flavors.
• Pão de Ló de Alfeizerão (Central Portugal): Lightly spread this cream on the liquid version of the sponge cake to highlight the richness of the chocolate and add a fruity, wine-infused note.
• Cottage Cheese Tart (Serra da Estrela): Serve with this cream to add a contemporary touch to this smooth, slightly tangy regional classic.
• Queijadinhas de Sintra (Lisbon): The sweet and slightly caramelized flavor of these little tarts pairs beautifully with the wine and fruit profile of the cream.
• Tigelada (Beira Baixa): A baked dessert with citrus and cinnamon notes, it gains complexity when served with a drizzle of this intense, silky spread.

Flavors of Portugal at the Table: A Traditional Experience with Identity

The Travel Kit 6 Flavors - Portuguese Monuments is more than just a collection of artisanal products: it’s an invitation to experience Portugal's gastronomy with creativity, authenticity, and emotion. By incorporating these flavors into traditional Portuguese recipes, the experience becomes even richer, bridging the gap between tradition and innovation, between the past and the present of our culinary heritage.

Each flavor in the kit can transform an ordinary meal into a memorable moment, whether as an elegant starter, a surprising main dish, or a signature dessert. From the Alentejo cuisine to the conventual sweets of the center, from coastal fish dishes to inland cheeses, every combination is a celebration of authentic Portuguese flavors.

Perfect for giving to anyone who loves Portuguese culture and cuisine or for experimenting at home with regional ingredients, this kit is a true Portuguese gastronomic experience in the form of a gift.

Authentic Origins: Ingredients with Portuguese Identity

The secret behind the unique flavors of the Travel Kit 6 Flavors – Portuguese Monuments lies in the origin of its ingredients. Every fruit, olive, and aromatic component is selected based on its connection to the land, seasonal rhythm, and certified quality through labels such as DOP (Protected Designation of Origin) and IGP (Protected Geographical Indication). Tasting these jams, spreads, and creams is also a journey through the landscapes, stories, and traditions that make Portuguese gastronomy one of the richest and most distinctive in Europe.

Azorean Pineapple DOP

The Azorean pineapple is grown exclusively on São Miguel Island, in glass greenhouses that preserve agricultural practices unique in Europe. Its ripening process is slow—about two years—allowing the fruit to develop an exotic flavor, balanced acidity, and intense sweetness. This Atlantic tropical fruit bears DOP certification and is one of the most iconic symbols of Azorean agriculture. Its fresh, vibrant aroma makes it perfect for gourmet pairings, representing the purity and island character of Portuguese flavors.

Algarve Orange IGP

The Algarve orange is renowned for its natural sweetness, abundant juice, and intense citrus aroma. Grown in Portugal’s sunniest region, this variety holds IGP certification, reflecting its connection to the Mediterranean climate and local farming traditions. Rich in vitamin C and with a vibrant flavor, it’s a staple of Portuguese desserts and ideal for balanced culinary compositions. This orange embodies the southern sun and the full essence of Portugal’s fruit-growing heritage.

Galega Olive from Beira Baixa IGP

The Galega olive, produced in the Beira Baixa region, is one of Portugal’s most cherished varieties. With IGP certification, it stands out for its mild flavor, buttery texture, and balanced fat content. Traditionally hand-picked, it’s used in both preserved form and for making refined olive pastes. Deeply rooted in the region’s ancestral cultivation methods, this olive brings authenticity to delicate savory dishes, offering a rustic yet elegant touch.

Negrinha do Douro Olive DOP

The Negrinha do Douro olive is a small, dark variety grown exclusively on the schist slopes of the Douro Valley. With DOP certification, it's known for its intense, slightly bitter, and persistent flavor. Its cultivation is closely tied to Port wine culture and the agricultural heritage of the Douro region. Used in high-quality spreads and olive oils, the Negrinha reflects the bold and authentic character of northern Portugal—an ingredient with deep territorial identity.

São Tomé Dark Chocolate

São Tomé dark chocolate is made from premium cocoa sourced from the African island, a former Portuguese colony. The connection between São Tomé and Portugal dates back to the 15th century, when the island became a key player in cocoa trade due to its strategic location and fertile soil. Today, São Tomé cocoa is considered among the finest in the world, known for its notes of dried fruit, spices, and elegant bitterness. This premium chocolate is chosen by meia.dúzia® to bring richness and intensity to its creams—representing a flavorful bridge between the Lusophone world and Portuguese culinary excellence.

Port Wine

Port wine is one of Portugal’s most internationally recognized products. Produced exclusively in the Douro Demarcated Region, this fortified wine results from a process of interrupted fermentation and barrel aging. With a sweet, complex, and velvety flavor, Port wine is used in numerous Portuguese dishes—from desserts to meat recipes—and in this kit, it adds aromatic depth to creams and jams. Its presence is a symbol of tradition and sophistication—an oenological signature with centuries of Portuguese heritage.

Portugal in Every Ingredient

The ingredients of the Travel Kit 6 Flavors – Portuguese Monuments are more than raw materials—they are stories, places, and traditions captured in flavor. By choosing this kit, you're supporting DOP and IGP-certified products, premium Portuguese ingredients, and sustainable farming practices that respect both origin and identity. It’s this genuine connection to the land and its people that makes each tube a true Portuguese gastronomic experience.