How is Vitela Assada traditionally roasted in Braga?

Slowly roasted in a wood-fired oven (no forno)

Vitela Assada, or roast veal, is a non-negotiable experience in Braga, capitalizing on the high quality of livestock from the Minho region. The preparation emphasizes simplicity to let the meat quality shine. The traditional and correct method involves roasting the veal slowly, which ensures it reaches a state of perfect tenderness. This slow cooking process is ideally carried out in a wood-fired oven, referred to locally as 'no forno.' During this lengthy process, the veal is seasoned minimally—often just with garlic, bay leaves, white wine, and a touch of lard or olive oil—allowing the natural juices to combine and form a delicate, flavorful cooking liquid or pan drippings that are later drizzled over the serving.