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Sintra (Portugal)
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Meat
Food Flavour DNA
Nutritional Values
680kcal
45gProtein
2gCarbs
54gFat
—Fibre
200 gServing
* Per serving · 200 g. May vary.
Leitão à Bairrada
How to order / say it
Say it
Leitão à Bairrada — [lay-TOWN ah bye-RAH-dah]
Order
I'd like some Leitão à Bairrada, please.
Locally
Gostaria de Leitão à Bairrada, por favor.
Say locally
Suckling pig roasted with garlic, pepper, and bay leaves.
Why try it?
While not exclusive to Sintra, Leitão à Bairrada showcases the communal barbecue tradition found in nearby regions. It's celebrated for its role in grand gatherings and its masterful roasting technique.
How it tastes
Features crackling, golden skin and succulent, tender meat with deep, garlicky and peppery flavors, all infused with aromatic bay leaves.
Origin & History — first documented: 1800
Dating back to ancient Roman times, the dish evolved in the Bairrada region, becoming a staple for celebrations. By the 19th century, it reached national prominence, enjoyed in Sintra's special events.
Recipe
Ingredients
- 🥩 1 whole suckling pig
- 🧄 5 cloves garlic
- 🌿 3 bay leaves
- 🧂 1 tbsp black pepper
- 🫒 100 ml olive oil
- 🧂 2 tbsp sea salt
Method
- 1 Crush garlic with salt, pepper, and olive oil.
- 2 Rub mixture over the pig and marinate for 2 hours.
- 3 Place bay leaves inside the pig, then roast at 160°C (320°F) for 2 hours.
- 4 Increase temperature to 220°C (430°F), roast for 30 minutes until skin crisps.
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