{"version":"1.0","provider_name":"The Art of Tasting Portugal","provider_url":"https:\/\/theartoftastingportugal.com\/en\/","author_name":"artoftasting","author_url":"https:\/\/theartoftastingportugal.com\/en\/author\/artoftasting\/","title":"Alheira de Barroso - The Art of Tasting Portugal","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"qzJDFuoAp6\"><a href=\"https:\/\/theartoftastingportugal.com\/en\/dishes\/alheira-de-barroso\/\">Alheira de Barroso<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/theartoftastingportugal.com\/en\/dishes\/alheira-de-barroso\/embed\/#?secret=qzJDFuoAp6\" width=\"600\" height=\"338\" title=\"&#8220;Alheira de Barroso&#8221; &#8212; The Art of Tasting Portugal\" data-secret=\"qzJDFuoAp6\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(c,d){\"use strict\";var e=!1,o=!1;if(d.querySelector)if(c.addEventListener)e=!0;if(c.wp=c.wp||{},!c.wp.receiveEmbedMessage)if(c.wp.receiveEmbedMessage=function(e){var t=e.data;if(t)if(t.secret||t.message||t.value)if(!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var r,a,i,s=d.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),n=d.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),o=0;o<n.length;o++)n[o].style.display=\"none\";for(o=0;o<s.length;o++)if(r=s[o],e.source===r.contentWindow){if(r.removeAttribute(\"style\"),\"height\"===t.message){if(1e3<(i=parseInt(t.value,10)))i=1e3;else if(~~i<200)i=200;r.height=i}if(\"link\"===t.message)if(a=d.createElement(\"a\"),i=d.createElement(\"a\"),a.href=r.getAttribute(\"src\"),i.href=t.value,i.host===a.host)if(d.activeElement===r)c.top.location.href=t.value}}},e)c.addEventListener(\"message\",c.wp.receiveEmbedMessage,!1),d.addEventListener(\"DOMContentLoaded\",t,!1),c.addEventListener(\"load\",t,!1);function t(){if(!o){o=!0;for(var e,t,r,a=-1!==navigator.appVersion.indexOf(\"MSIE 10\"),i=!!navigator.userAgent.match(\/Trident.*rv:11\\.\/),s=d.querySelectorAll(\"iframe.wp-embedded-content\"),n=0;n<s.length;n++){if(!(r=(t=s[n]).getAttribute(\"data-secret\")))r=Math.random().toString(36).substr(2,10),t.src+=\"#?secret=\"+r,t.setAttribute(\"data-secret\",r);if(a||i)(e=t.cloneNode(!0)).removeAttribute(\"security\"),t.parentNode.replaceChild(e,t);t.contentWindow.postMessage({message:\"ready\",secret:r},\"*\")}}}}(window,document);\n<\/script>\n","thumbnail_url":"https:\/\/theartoftastingportugal.com\/wp-content\/uploads\/2021\/03\/IMG_5922-1024x683.png","thumbnail_width":1024,"thumbnail_height":683,"description":"Some say that when the raw material is good, there is no need to overwork it. That\u2018s exactly what chef Nuno Diniz did with this alheira (bread and game meat sausage) from Sezelhe, a small village in the municipality of Montalegre: he cooked it plain and simply over the fire, serving it in all its splendour... and flavour!"}