Portugal Has 9 DOP Qualified Honey Regions

Developed, in part, with noted Portuguese food historian Virgílio Nogueiro Gomes

Like the terroir of fine wines or the earthy flavors of regional olive oils, there are nine Portuguese honey-collecting regions that enjoy DOP (Protected Designation of Origin) – also known as PDO – status (as noted by the designation mark). Each of these regions produce honeys with distinctive flavors, scents, viscosity, and color.

Mel das Terra Altas do Minho DOP, Braga District

This wildflower honey is dark in color, very fluid, and strongly scented with heather. It’s said that this honey was once used in place of money.

Mel da Terra Quente DOP, Bragança District

Amber-colored honey derived from native Iberian Peninsula bees. Some say it’s one of the best in Portugal. Floral varieties include heather, eucalyptus, lavender, and especially rosemary.

Mel do Parque de Montesinho DOP, Bragança District

Dark honey produced by the native Iberian black bee from the nectar of heather flowers, rosemary, and chestnut. It has a strong, genuine smell and a soft texture. The use of any kind of pesticide or repellant is strictly prohibited.

Mel do Barroso DOP, Barroso

Honey produced by what’s known as the Spanish bee, from the nectar of the flowers characteristic of the Barroso mountain region. It has a very dark color, rich aroma, and almost a toffee flavor revealing the regional honey flora, with a strong predominance of heather.

Mel da Serra da Lousã DOP, Lousã

Honey produced by the Iberian Peninsula bee species Apis mellifera iberiensis, from floral nectars of the spontaneous regional flora (Lousã and bordering areas). It’s amber in color – dark almost black amber – very thick, and has a strong flavor with some astringency, due to the heather nectar. It crystallizes at low temperatures.

Mel do Ribatejo DOP, Santarém District

Light yellow with an intense aroma and floral flavor of different combinations of Iberian wildflowers. The vegetation of the four regions with protected names include Serra d'Aire (rosemary, lavender, mint); Albufeira do Castelo do Bode (heather, myrtle, chestnut); Bairro (thistle); and Alto Nabão (eucalyptus), with combinations very enriched in species characteristic of the Mediterranean flora. It’s often used in local breads and pastries.

Mel do Alentejo DOP, Évora District

Lavender, rosemary, eucalyptus, and orange blossoms give this honey a beloved global reputation. The smell, taste, and color (transparent yellow to amber) vary depending on the respective pollen composition.

Mel da Serra de Monchique DOP, Monchique

A mild honey, due in large part to the presence of citrus and plums. Rich in mineral salts, it’s dark yellow with a mild flavor and a bittersweet aftertaste.

Mel dos Açores DOP, Açores

The most well-known Açorean variety of honey is incense honey, derived from the nectar of the sweet pittosporum tree. It’s color ranges from almost colorless to yellowish and dark brown.

Famed Portuguese food historian, professor, and prolific author Virgílio Nogueiro Gomes recently released the final book in a trilogy of Portuguese cookbooks, Petiscos de Açúcar e de Mel (Sugar and Honey Snacks), co-authored with the awardwinning blogger known as Laranjinha, Isabel Zibaia Rafael.

As in previous books, they encourage readers head to the kitchen and, with an easy-to-prepare recipe, discover their culinary skills.