Portuguese roast suckling pig (leitão assado): Difference between revisions
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imported>Ro Thorpe (New page: '''Leitão assado à bairrada''' is a Portuguese dish of roast suckling pig. It originates in Covões, Cantanhede, and is regarded as the richest gastronomic...) |
imported>Ro Thorpe m (it's not French!) |
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'''Leitão assado | '''Leitão assado a 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 18:49, 4 November 2007
Leitão assado a 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.