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<p>Importing a new version from external source</p> <p><b>New page</b></p><div>==Meat and poultry==<br /> [[File:Cozidoaportuguesa2.JPG|thumb|right|[[Cozido à portuguesa]] with its variety of meats]]<br /> Eating meat and [[poultry]] on a daily basis was historically a privilege of the upper classes. [[Pork]] and [[beef]] are the most common meats in the country. Meat was a staple at the nobleman&#039;s table during the [[Middle Ages]]. A Portuguese Renaissance chronicler, [[Garcia de Resende]], describes how an entrée at a royal banquet was composed of a whole roasted [[ox]] garnished with a circle of [[Chicken (food)|chickens]]. A common Portuguese dish, mainly eaten in winter, is &#039;&#039;[[cozido à portuguesa]]&#039;&#039;, which somewhat parallels the [[France|French]] &#039;&#039;[[pot-au-feu]]&#039;&#039; or the [[New England boiled dinner]]. Its composition depends on the cook&#039;s imagination and budget. An extensive lavish cozido may include beef, pork, [[salt pork]], several types of &#039;&#039;charcutaria&#039;&#039; (such as cured &#039;&#039;[[Chorizo|chouriço]]&#039;&#039;, &#039;&#039;[[Black pudding|morcela e chouriço de sangue]]&#039;&#039;, &#039;&#039;[[linguiça]]&#039;&#039;, &#039;&#039;[[farinheira]]&#039;&#039;, etc.), pig&#039;s feet, [[Presunto|cured ham]], potatoes, carrots, [[turnip]]s, cabbage and rice. This would originally have been a favourite food of the affluent farmer, which later reached the tables of the urban bourgeoisie and typical restaurants.</div>

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