The suckling pig is the unquestioned (but not the only) gastronomic treasure of Bairrada and, alongside the wine, its leading ambassador.
Whoever on the route between Lisbon and Porto (or vice versa) has never made a detour to eat the traditional Bairrada suckling pig from Bairrada cannot call himself a proper foodie. The suckling pig is the unquestioned (but not the only) gastronomic treasure of the region and, alongside the wine, its leading ambassador. The suckling pig (genetically based on the Bísara breed) must have a particular diet based on breast milk and food obtained from agricultural holdings and must not exceed eight to ten kilograms. In addition to the animal’s characteristics, the particular form of roasting weighs in on the quality of the final product, which, among other factors, is made in a wood oven heated with vine firewood. Leitão da Bairrada is in the process of IGP certification.
