In contrast to many Mediterranean countries, sandwiches are eaten in the Azores, which means there are spreads as well as slices of sausage and cheese. Apart from milk processors there are four sausage factories in São Miguel, which cover everything "around the Chouriço". And, of course, you will find imported goods from the mainland. There is also a large selection of sweet and savory baked goods.
Bread consists, as usual in southern climes, of wheat flour and - in Portugal - also corn flour.
Pão de mistura
(mixed bread) is understood to be a wheat/corn mixture. Firm consistency, but very dry and typically sopped in soups. Dark breads get their color from wheat malt, only. "Health bread" and alike also contain sunflower seeds, flax seeds and alike. Sometimes you might find even bread with some rye
(centeio)
content.
Cake lovers should try
Pão de Deus
(God's bread), always made fresh at Café
A Merenda
in Ribeira Grande. It's a fluffy, moist yeast dough with coconut mixture topping. The name speaks for itself.
Portugal grows rice in the
Alentejo
(mainland). The large-grain variety, used for many types of rice dishes and the classic rice pudding
Arroz Doce,
is called
Carolino.
The fine-grained variety, which tends to be served dry and/or with seafood in restaurants, is called
Agulha.
The Azores produce 60% of Portugal's milk. Fresh milk is not sold for hygienic reasons. The most frequently used fat grade is Meio Gordo
(semi-fat, about 2.5%), but in some supermarkets you will also find
Gordo,
which is whole milk (3.5%).