The best traffic-free bike rides around Cadaval

Salt is extracted from shallow, concrete or stone pans of varying sizes, where saltwater drawn from a well is conveyed through ditches. Currently, the water is pumped by a motor and distributed according to a system that is generally accepted and respected (not always) by all the owners. Drainpipes, threshing floors, and wooden salt storage houses complete the complex known as the Rio Maior Salt Pans. According to technicians, a large and deep rock salt mine, traversed by an underground stream that feeds a well, makes the extracted water salty, seven times saltier than seawater. The salt is obtained from its exposure to the sun and wind, and the resulting evaporation of the water. This salt is deposited at the bottom of the pans, which are then piled up in pyramid-shaped heaps to dry until harvest. The process is rudimentary and similar to that used in seaside salt mines. The only difference is the picturesque valley that surrounds them, the well, the unique style of the sailors (as the men who work in the salt mines are known), the wooden houses and the country air that you breathe.

Using only the natural power of the wind as the driving force, the heavy millstones are moved, and for example, grain kernels are ground into flour (grain mills) or olives are pressed into oil (oil mills). Miguel de Cervantes (1547 to 1616) also created a literary monument to the ancient tradition of windmills: the most famous character of the author, considered Spain's national poet, whose work can certainly be appreciated as world literature: "Don Quixote," also known as the "Knight of the Sorrowful Countenance." He is always accompanied by his loyal squire Sancho Panza, and in one of the highly imaginatively narrated episodes, he engages in a – naturally hopeless – battle against windmills, in which he believes he recognizes four-armed giants.

Salt is extracted from compartments – pits – made of cement or stone, of varying sizes and shallow depths, to which salt water is taken from a well through irrigation channels. Currently, the water is raised by means of a motor and distributed according to a system that is jointly accepted and respected (not always) by all the owners. The sewers, threshing floors and wooden houses for storing salt complete the set of what is called the Salt Mines of Rio Maior. According to technicians, a large and deep rock salt mine, crossed by an underground current that feeds a well, makes the water extracted from it salty, seven times saltier than that of the sea. The salt is obtained from its exposure to the sun and wind and the consequent evaporation of the water, deposited at the bottom of the pits, which is then placed in pyramid-shaped piles to dry until it is collected. The process is rudimentary and similar to that used in the salt mines on the seashore. The only difference is the picturesque valley that surrounds them, the well, the unique style of the sailors (as the men who work in the salt mines are known), the wooden houses and the country air that can be breathed.

Just three kilometres from Rio Maior, on the southern tip of the Serra dos Candeeiros, lie the only inland salt pans in Portugal, and the only ones still active in the whole of Europe. Surrounded by vineyards and cultivated fields, they are a true wonder of nature, as the sea is 30 kilometres away. Their history dates back to at least 1177, but it is said that rock salt has been mined since prehistoric times. The water, seven times saltier than that of the ocean, emerges from a well after passing through an underground deposit, leaving behind the pure vestige of an ancient sea.

The Rio Maior Salt Pans are located about 3 km from the city centre and are nestled in a valley at the foot of the Serra dos Candeeiros, in the heart of the Serras de Aire e Candeeiros Natural Park. Classified as a Property of Public Interest since December 1997, these are the only inland salt pans in Portugal, and the only ones in full operation in Europe. The first reference to their existence dates back to 1177, but it is thought that the use of rock salt was already being made in prehistoric times.

The Rio Maior Salt Pans are located about 3 km from the city center and nestled in a valley at the foot of the Serra dos Candeeiros, in the heart of the Serras de Aire e Candeeiros Natural Park. Classified as a Property of Public Interest since December 1997, these are the only inland salt pans in Portugal, and the only ones fully operational in Europe. The first reference to their existence dates back to 1177, but it is thought that rock salt mining has been practiced since prehistoric times. Surrounded by vineyards and farmland, they are considered a natural wonder, as the ocean is 30 km away. The salt is a vestige of the sea's presence in ancient times. The water, about seven times saltier than seawater, comes from a well after passing through a rock salt deposit. Visit the Salinas Tourist Office for information, maps, and guided tours. How to Get There: Latitude +39° 21' 52.57, Longitude -8° 56' 40.62

Agricultural farm located in the town of Abrigada, which was once known as Amieiro because of the trees until the 16th century. The new name Abrigada seems to derive from "A Brigada" due to the presence of brigantes in this area, near the road that runs from Alenquer to Leiria at the end of the 16th century, during the period of the Portuguese wars of succession after the death of Cardinal-King Henry I of Portugal, or because it is an area sheltered from the natural elements of the geographical and climatic zone in which it is located. Source of historical information: Wikipedia

The "Moinho de Avis" is not only a beautiful sight, the miller, Senhor Miguel Nobre, is using the mill for what it was built for: milling flour! Miguel Nobre was originally a cabinet maker, then specialized in restoring windmills all over Portugal. When he came into possession of the Moinho de Avis (and the one next to it) he was determined to bring it back to life and use it. The milling stones never came in contact with pesticides as the mill had fallen into disrepair before these chemicals were used. He was determined to keep it like this. He is growing and milling mainly ancient Portuguese grains (Preto-Amarello, Barbela and Aveia Selvagem). Following a recipe from his Grandfather he is mixing these grains for his "Mistura de Avó" (Grandfather Mixture). When I visited the last time (May 2024) he was super happy because his "Mistura de Avó" had just been declared national heritage by the United Nations. The mill is usually open for visitors on the weekends.