Translations:Portuguese cuisine/24/en

Many other meat dishes feature in Portuguese cuisine. In the Bairrada area, a famous dish is Leitão à Bairrada (roasted suckling pig). Nearby, another dish, chanfana (goat slowly cooked in red wine, paprika and white pepper) is claimed by two towns, Miranda do Corvo ("Capital da Chanfana") and Vila Nova de Poiares ("Capital Universal da Chanfana"). Carne de porco à alentejana, fried pork with clams, is a popular dish with some speculation behind its name and its origin as clams would not be as popular in Alentejo, a region with only one sizeable fishing port, Sines, and small fishing villages but would instead have a much popular usage in the Algarve and its seaside towns. One of the theories as to why the plate may belong to the Algarve is that pigs in the region used to be fed with fish derivatives, so clams were added to the fried pork to disguise the fishy taste of the meat. The dish was used in the Middle Ages to test Jewish converts' new Christian faith; consisting of pork and shellfish (two non-kosher items), Cristãos-novos were expected to eat the dish in public in order to prove they had renounced the Jewish faith. In Alto Alentejo (North Alentejo), there is a dish made with lungs, blood and liver, of either pork or lamb. This traditional Easter dish is eaten at other times of year as well. A regional, islander dish, alcatra, beef marinated in red wine, garlic and spices like cloves and whole allspice, then roasted in a clay pot, is a tradition of Terceira Island in the Azores.