Alheira de Mirandela is a Portuguese food with a bit of fascinating history. Alheira is a sausage type, but the authentic variety doesn’t contain any pork, which isn’t typical of a sausage.
Alheira were created by the Jewish community who chose to remain in Portugal after the 15th century when their religion was banned. Although they converted to Christianity, they strove to preserve their culture and beliefs in what ways they could, such as by not eating pork.
To create the sausage, bread was mixed with meat, such as cow and wild game, to create a product that appeared and tasted like pork so it could be sold without question in markets.
Today, alheira is still a popular sausage variety around the country. They are often grilled to smoky perfection and served with a large pile of potato fries and gooey fried eggs.
Porco Preto translates to “black pig,” and this classic meat from Portugal comes from the black Iberian pig. These free-range, domestic pigs are typically fed a diet composed mainly of acorns, and the meat possesses a unique flavor, particularly when traditionally smoked and cured.
Keep your eyes open for delicacies like pata negra ham (also called jamon iberico or cerdo Iberico), ultra-thinly sliced smoked ham typically served with wine and cheese.
Another common delicacy made from the black Iberian pigs is plumas de porco preto. These tender pork cutlets are common to find in Portuguese restaurants, often served with a heaping pile of fries or a vegetable dish of some kind.
But, my absolute favourite has to be the tender bochechas de porco Preto (black pork cheeks), a traditional dish from the Alentejo region and best enjoyed with a great Alentejo red wine.
Flame-grilled Piri Piri chicken is often the first thing that people think of at the mention of Portuguese cuisine.
Interestingly though, as much as barbecued chicken is a very popular fast-food choice in Portugal, and a quintessential part of the local fare, it’s actually not typically Portuguese. In fact, the Portuguese are generally speaking not big fans of spicy foods.
So, where exactly did Frango Assado (or Frango Churrasco as it’s known in some parts of the country) originate?
You may be surprised to learn that the famous fast-food chain, Nandos, which has largely popularised Piri Piri chicken around the world, was actually founded by a South African based Portuguese back in the ’80s in South Africa.
There’s no doubt that the spicy sauces and spices from countries such as Mozambique and Angola as well as further afield in South America have all influenced the evolution of this tasty dish. It’s believed that through these former Portuguese colonies that Piri Piri chicken eventually made its way to Portugal too.
Regardless of whether you like it spicy hot or as many Portuguese prefer, a slightly milder version, there’s no doubt that Frango Assado should be one of the first things you taste when landing in Portugal!
Alheira de Mirandela is a Portuguese food with a bit of fascinating history. Alheira is a sausage type, but the authentic variety doesn’t contain any pork, which isn’t typical of a sausage.
Alheira were created by the Jewish community who chose to remain in Portugal after the 15th century when their religion was banned. Although they converted to Christianity, they strove to preserve their culture and beliefs in what ways they could, such as by not eating pork.
To create the sausage, bread was mixed with meat, such as cow and wild game, to create a product that appeared and tasted like pork so it could be sold without question in markets.
Today, alheira is still a popular sausage variety around the country. They are often grilled to smoky perfection and served with a large pile of potato fries and gooey fried eggs.
Porco Preto translates to “black pig,” and this classic meat from Portugal comes from the black Iberian pig. These free-range, domestic pigs are typically fed a diet composed mainly of acorns, and the meat possesses a unique flavor, particularly when traditionally smoked and cured.
Keep your eyes open for delicacies like pata negra ham (also called jamon iberico or cerdo Iberico), ultra-thinly sliced smoked ham typically served with wine and cheese.
Another common delicacy made from the black Iberian pigs is plumas de porco preto. These tender pork cutlets are common to find in Portuguese restaurants, often served with a heaping pile of fries or a vegetable dish of some kind.
But, my absolute favourite has to be the tender bochechas de porco Preto (black pork cheeks), a traditional dish from the Alentejo region and best enjoyed with a great Alentejo red wine.
Flame-grilled Piri Piri chicken is often the first thing that people think of at the mention of Portuguese cuisine.
Interestingly though, as much as barbecued chicken is a very popular fast-food choice in Portugal, and a quintessential part of the local fare, it’s actually not typically Portuguese. In fact, the Portuguese are generally speaking not big fans of spicy foods.
So, where exactly did Frango Assado (or Frango Churrasco as it’s known in some parts of the country) originate?
You may be surprised to learn that the famous fast-food chain, Nandos, which has largely popularised Piri Piri chicken around the world, was actually founded by a South African based Portuguese back in the ’80s in South Africa.
There’s no doubt that the spicy sauces and spices from countries such as Mozambique and Angola as well as further afield in South America have all influenced the evolution of this tasty dish. It’s believed that through these former Portuguese colonies that Piri Piri chicken eventually made its way to Portugal too.
Regardless of whether you like it spicy hot or as many Portuguese prefer, a slightly milder version, there’s no doubt that Frango Assado should be one of the first things you taste when landing in Portugal!
