Pork

Leitão da Bairrada

dish

Bifana

A thin pork steak sandwich marinated in garlic and white wine, served in a crusty roll — Portugal's favourite fast food.

ingredient

Chouriço

Portugal's most ubiquitous cured sausage, made from pork seasoned with garlic, wine, and paprika, then smoked.

ingredient

Enchidos

The collective term for Portuguese cured and smoked sausages, a pillar of the national charcutaria tradition.

dish

Leitão da Bairrada

Whole suckling pig roasted to crackling perfection in wood-fired ovens, a legendary specialty of the Bairrada region.

ingredient

Linguiça

A cured pork sausage seasoned with garlic and paprika, a staple found in kitchens from the Alentejo to the Azores.

ingredient

Morcela

Portugal's traditional blood sausage, a rich, spiced preparation that varies from region to region.

tradition

Matança do Porco

The traditional communal pig slaughter, a centuries-old winter ritual that produces the cured meats central to Portuguese cuisine.

ingredient

Presunto

Portuguese dry-cured ham, with the most prized examples from acorn-fed black pigs in the Alentejo.

tradition

Rosário de Fumeiro

A traditional garland of smoked sausages hung in the kitchen rafters of Trás-os-Montes homes.

ingredient

Salpicão

A premium smoked pork loin sausage from Trás-os-Montes, seasoned with wine, garlic, and paprika.