Portuguese roast suckling pig (leitão assado): Difference between revisions
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'''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 | '''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 nacional' 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 11:03, 5 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 nacional' 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.