ingredient
Javali
By Silva E. OlhãoAlentejo
Javali is a prized game meat in the Alentejo and other rural regions, featured in rich stews and cured preparations.
Wild boar roams the cork oak forests and scrublands of the Alentejo, Trás-os-Montes, and the Beiras. The hunting season runs from October to February, and javali meat is celebrated for its deep, intense flavour and lean, firm texture.
The most traditional preparation is javali estufado, a slow-braised stew with red wine, garlic, bay leaves, and sometimes chestnuts. Restaurants across the interior serve javali dishes during autumn and winter, drawing food tourists seeking authentic Portuguese game cuisine.
