Portuguese roast suckling pig (leitão assado): Difference between revisions
Jump to navigation
Jump to search
imported>Ro Thorpe m (Leitão assado a bairrada moved to Leitão assado à bairrada: error in Port. à is equivalent to Fr. à la; a to à) |
imported>Ro Thorpe m (idem) |
||
| Line 1: | Line 1: | ||
'''Leitão assado | '''Leitão assado à bairrada''' is a [[Portuguese cuisine|Portuguese]] dish of roast suckling pig. It originates in [[Covões]], [[Cantanhede]], and is regarded as the richest gastronomic treat of the region, with restaurants all along the north-south 'estrada national' serving it. | ||
Before slaughter, the piglet weighs between six and ten kilos and, at a month or a month and a half old, has been weaned. It is seasoned with salt and pepper and roasted on a spit for two hours in a wooden oven. | Before slaughter, the piglet weighs between six and ten kilos and, at a month or a month and a half old, has been weaned. It is seasoned with salt and pepper and roasted on a spit for two hours in a wooden oven. | ||
Revision as of 19:17, 4 November 2007
Leitão assado à bairrada is a Portuguese dish of roast suckling pig. It originates in Covões, Cantanhede, and is regarded as the richest gastronomic treat of the region, with restaurants all along the north-south 'estrada national' serving it.
Before slaughter, the piglet weighs between six and ten kilos and, at a month or a month and a half old, has been weaned. It is seasoned with salt and pepper and roasted on a spit for two hours in a wooden oven.