subdivided into the following 4 parishes: Almeirim Benfica do Ribatejo Fazendas de Almeirim Raposa Two main roadways support the population of Almeirim: the EN114 and EN118, in addition to the inter-community IC10. The construction of the Salgueiro Maia bridge and A13 bridge serves and reinforces the privileged location of Almeirim, in addition to constant traffic from Santarém and the rest of the country. Economy The mainstay of the economy is agriculture, including wine making and modern industry of alimentary products such as fruit juices, processed tomato and canned vegetables (Compal). Architecture Civic Bridge of Raposa () Building of the Wine/Vineyard Institute of Almeirim () Building of the Almeirim CTT () Bullring of Almeirim () Cemetery of Almeirim () Cinema-Theatre of Almeirim () Fountain of São Roque () Hospital of the Misericórida of Almeirim () Municipal Market of Almeirim () National Republican Guard Post of Almeirim () Palace of the Marquesses of Alorna () Portico of paço dos Negros () Residence of Quinta de Santa Maria () Residence of the Cortes of Almeirim () Residential Home of São José () Religious Church of Santa Marta () Church of São António () Church of São João Baptista () Convent of Serra () Monastery of the Third Order of São Francisco of Almeirim () Culture The city is also known for its gastronomy, to which Stone Soup is just one great example. According to the people of Almeirim, a poor friar who was on a pilgrimage stopped in the village of Almeirim and knocked on the door of a house. He was too proud to beg for a bite to eat, so instead, he requested a large pot in which he could make “a delicious and filling.......stone soup”. With arched eyebrows and curious glances, the family invited him into their home and set up a large pot over flickering flames and filled with water. Slowly walking up to the iron clad cauldron, the friar reached into his deep pocket to produce a smooth and well-cleaned stone that he promptly dropped into the boiling water. A little while later he tasted the soup and said that it needed a touch of seasoning. So the wife brought him some salt to add, to which he suggested that maybe a little bit of chouriço (sausage), or pork belly, would be better. Graciously, she obliged and dropped several thick slices into the pot. Then, the friar asked