Leitão da Bairrada

Leitão da Bairrada is a traditional dish from the Central region of Portugal, specifically the Bairrada area between Aveiro and Coimbra. The suckling pig, usually 4 to 6 weeks old, is seasoned with salt, pepper and sometimes garlic, and slow-roasted in a wood-fired oven for several hours. The skin becomes crispy and the meat succulent, served with sliced fried potatoes, orange wedges and sometimes lettuce salad. It is a highly prized delicacy at parties and special occasions.

Good to know

• Try it at typical restaurants in Mealhada, such as Pedro dos Leitões or Rei dos Leitões, where it is served with bread and Bairrada wine
• The best time to eat leitão is in autumn or winter, though it is served all year round
• Regional variant: in Bairrada, the pig is roasted in a wood-fired oven and seasoned with pepper and salt, while in other areas it may include garlic or bay leaf
• Pairing: accompany with red wine from Bairrada, such as Baga, or with sparkling wine from the same region