Discover Traditional Portuguese Blood Sausage Cooking in Mendiga

Read the full experience

Step away from the usual tourist paths and immerse yourself in the rich culinary traditions of rural Portugal with the Portuguese Blood Sausage Cooking Class at Quinta do Ti Zaquiel, located in Gingil, Leiria. This four-hour experience offers a deep dive into authentic Portuguese flavors, history, and community, set on a family-owned farm that stands as a guardian of the region’s gastronomic heritage. Morcela de Arroz, or rice blood sausage, is a staple delicacy in central Portugal, traditionally crafted during the pig slaughter season. This class invites curious travelers to roll up their sleeves and learn the time-honored process of making this hearty sausage from scratch. With patient, expert guidance, you’ll master preparing the morcela and then transform it into a soulful blood sausage soup, bursting with the fresh, robust flavors distinctive to the area. Located in the quaint village of Mendiga, Quinta do Ti Zaquiel is not just a cooking venue but a lively setting where visitors connect with the land and its people. The farm’s pastoral setting, surrounded by rolling fields and local flora, lends an authentic atmosphere to the experience that you won’t find in a typical cooking school. Here, food is culture, and every ingredient has a story. Your adventure begins with a welcome tasting plate featuring fresh goat cheese, seasonal fruit jam, and homemade bread, setting the tone for the hands-on lesson to come. The class then unfolds step-by-step, from sausage making to cooking the iconic soup, using farm-fresh ingredients that celebrate the seasonal bounty of the region. After cooking, guests gather around a rustic table to savor a complete homemade dinner. This starts with farmhouse starters, followed by the blood sausage soup paired with seasoned, slow-cooked meats, and finishes with a choice of traditional desserts — arroz doce (sweet rice pudding) or pudim flan — accompanied by homemade wine, lemonade, coffee, and water. This experience is perfectly suited for food enthusiasts eager to dive into Portuguese culture beyond the plate. Accessible and intimate, the class welcomes small groups and is stroller and wheelchair friendly. Located close to Gingil and the historic town of Leiria, it’s an ideal stop for travelers exploring central Portugal’s outdoors and heritage. Whether you want to learn a new skill, taste authentic recipes, or connect with locals, this class at Quinta do Ti Zaquiel offers a rare taste of Portugal’s culinary soul.

Trip highlights

Difficulty

easy.

Duration

4 hours.

Fitness level

Basic mobility and ability to stand for a few hours is sufficient; suitable for most fitness levels.

Frequently asked questions

Is the cooking class suitable for children?

Yes, children aged 4 to 12 can join at a reduced price and enjoy the full experience with adult supervision.

Is transportation included?

Transportation is not included, but private transfers can be arranged upon request.

Are the cooking classes wheelchair accessible?

Yes, the venue is stroller and wheelchair accessible, ensuring a comfortable experience for all guests.

What languages is the class offered in?

The class is typically conducted in Portuguese but may accommodate English speakers; check with the host before booking.

Can I take home the blood sausage we make?

Due to food safety regulations, guests usually do not take the sausages home but enjoy the dishes prepared during the class.

Is it possible to customize the menu for dietary restrictions?

Advanced notice is appreciated for accommodating allergies or dietary preferences, though traditional recipes are followed closely.

Local insights

Wildlife

Iberian hare
European goldfinch

History

Morcela de Arroz has been a staple in Portuguese rural cuisine for centuries, especially linked to pig slaughter traditions that marked community gatherings in winter months.

Conservation

The farm emphasizes sustainable practices, using seasonal local ingredients and avoiding industrial food sources to minimize environmental impact.

About Farm Experiences & Tours

Farm Experiences & Tours is a Portugal-based operator located in Santa Bárbara, Lisboa, offering curated farm and winery experiences across multiple European regions. Featured on The Adventure Collective, the company connects travelers with rural producers through guided tastings, cellar tours, picnics, and farm lunches. Their program includes wine tastings in Lourinhã (3- and 6-wine options), a picnic winery experience, Sicilian olive oil experiences with farm lunches, Tuscan Chianti Classico tastings and lunches, Provence wine and goat cheese tours, and a coffee farm experience in Las Palmas. Each itinerary focuses on direct engagement with producers: guided vineyard walks, explanations of winemaking and olive oil harvesting techniques, tasting masterclasses, and estate-hosted meals. Experiences are presented as day tours or on-site visits to family-run estates and châteaux, emphasizing regional flavors and landscape settings. Farm Experiences & Tours uses trip descriptions and on-site programs supplied by partner farms and wineries; the operator showcases factual, location-specific experiences such as Montevago olive oil production, Chianti Classico tastings, and Lourinhã vineyard visits. Guests are encouraged to review individual trip details for accessibility, duration, and booking terms. By featuring a diverse selection—wineries, olive farms, a coffee plantation, and goat cheese pairings—the operator provides verified rural culinary experiences suitable for wine lovers, culinary travelers, and nature enthusiasts seeking authentic, producer-led activities in and beyond Portugal. Information on group size limits, seasonal availability, and meal inclusions is provided for each listing to help travelers plan. Local partners include small estates and producers who host tastings and lunches on-site throughout Portugal.

Base locationGingil, Leiria

Tours offered545+

Adventure tips

Bring a camera to capture the rustic farm atmosphereThe farm's natural setting offers beautiful photo opportunities especially during the welcome tasting and cooking stages.

Wear comfortable, closed-toe shoesYou'll stand and move around the kitchen and farm; sturdy shoes will keep you safe and comfortable during the class.

Notify the host about dietary restrictions ahead of timeThe cooking class focuses on traditional ingredients; informing the host ensures accommodations can be considered.

Book in advance to secure your preferred dateLimited group size and a rural location mean spots can fill quickly, especially during the pig slaughter season.

Recommended gear

Comfortable kitchen apron: Protects your clothing during hands-on cooking activities.
Light layers: Mornings can be cool on the farm but warm up quickly in the kitchen.
Water bottle: Stay hydrated during the active cooking and outdoor elements.
Camera or smartphone: Capture your culinary creations and farm surroundings.