There is a large variety of Portuguese bread: you will find it made from wheat, rye, corn or mixed.
Just as happens with meat, you will find different specialties in different regions: in Portugal the most famous kind of bread is made from wheat.
Alentejo is the main wheat–growing area and the bread is cooked in a firewood oven. It differs from place to place, but those from Vidigueira and Alcácer do Sal are especially appreciated. Wheat bread, both salty and sweet, is appreciated across the country during Easter and Christmas.
Moving North (Northeast and Beira Interior), one finds bread made from corn and from rye. These are very well-known:
· Guarda and Barroso (rye flour)
· Castro Laboreiro and Sabugueiro (bread made from a mixture of rye, wheat and corn)