The Holy Meat Festival returns to Monte Gordo on May 1st, after a sold-out first edition, reinforcing its identity linked to traditional gastronomy and local products.
The event, created by Samuel da Rosa, is inspired by the Slow Food concept, valuing cuisine made with charcoal and firewood as a cultural and convivial element.
The 2026 edition is an initiative centered on the Algarve, bringing together chefs, producers and gastronomic projects from the region.
Event brings together chefs and producers from the Algarve
More than ten chefs from Rio Grande do Sul participate in this edition, which aims to highlight the best of regional cuisine, with a focus on seasonality and the use of local ingredients.
According to the organization, the objective is to “value the territory’s products and promote the Algarve’s gastronomic identity”, in an approach that combines tradition and contemporaneity.
Experience crosses gastronomy, culture and community
In addition to the culinary aspect, the festival proposes an experience that integrates culture and conviviality, promoting sharing around fire cooking.
The initiative also reinforces the connection to the Mediterranean Diet, understood as the cultural and dietary basis of the region, highlighting traditional and sustainable practices.
Project gains projection beyond borders
The festival’s growth has already surpassed the Algarve, with an edition being held in Cartaya, Spain, which aroused the interest of the media in that country.
For the organization, this route demonstrates the potential of the event as a “cultural and tourist asset” with international projection capacity.
Music and entertainment mark Labor Day
Under the motto “SMOKE · FIRE · MEAT · MUSIC”, the event includes live cooking, music and various entertainment activities, in an environment designed for different audiences.
The initiative also contributes to the dynamism of Monte Gordo, marking Labor Day with a proposal that combines gastronomy and entertainment.
Tickets are available in batches, with prices between 20 and 35 euros, allowing access to an experience that aims to balance quality and accessibility.
More information.
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