The Nordeste Transmontanan gastronomy includes a variety of simple rural dishes, many of which include cured meats and sausages (presunto, alheira, bulhos (bone sausage), blood chouriço, linguiça,"bochas", "chabianos" (sausage of course flour, fat and semolina), "vilões", "tabafeias" and "salpicão", which are considered the "kings of gastronomy" in the region. On many plates there are the customary portion of the Mirandês veal (raised naturally in the pastures of the region and grilled over open flames), the "marrã" (pork, primarily bacon, grilled similarly), the "sopa de xis"(traditional made with blood), the "cascas com bulho" (dried green bean pods cooked with "bulhos", "bochas", fattened-pork meat and other embutidos), "sopas das segadas" (codfish and garlic soup),"cabritinho serrano" (baby goat), "cordeiro churro assado na brasa" (lamb grilled over flame), and greens. Local cheeses (goat and sheep), honey, "económicos", "roscos", "matrafões", "folar da Páscoa", "rosinhas" (a traditional sweet from Bruçó), "formigos" and "tantas" round out the peculiar digestive and aperitifs of the region. Mogadouro is the central community, with a Preparatory () and Secondary School () serving the large border frontier. Regional policies have allowed the advancement of local projects and initiatives and supported the active participation of its local citizens: there are 30 cultural and recreational associations coordinated by the "Projecto Cultural" initiative, based in Mogadouro.