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3 delicious recipes where suckling pig is king

If you dream of the traditional but also like to innovate, this article is for you.
We looked for well-known recipes but changed one small, big detail: we added Leitão to Bairrada. The result is delicious, a new experience of flavors and textures that, we are sure, you will also love.

If you think that rice and piglet don't go together, you're wrong. We present a simple and quick recipe for Mushroom Risotto with crispy suckling pig in which the expression “you have to eat and cry for more” applies perfectly.

6 people | 40 minutes


– Arborio rice 200g;

– Paris Mushrooms 100g;

– Brown mushrooms 100g;

– Portobello mushrooms 100g;

– Fresh thyme to taste;

– Onion 1;

– White wine 1dl;

– Water qb;

- Margarine;

– Olive oil to taste;

– Salt qb;

– Black pepper to taste;

– Parmesan cheese in a bar;

– Decorative flowers.


  1. Prepare the broth by adding the thyme and mushrooms to the water (wash and slice).
  2. In a frying pan, add a drizzle of olive oil, chopped onion and sliced ​​mushrooms, sauté a little and add the rice. Add the white wine and start the cooking process, adding the broth, ladle by ladle until the rice has the desired texture (20min process).
  3. Remove from heat and add margarine and parmesan cheese.
  4. Serve with crispy suckling pig and orange gelatin.

If you love suckling pig but also can't do without a good feijoada, then this is the recipe you'll have to try: Feijoada de Leitão . The combination of two traditional dishes raises the bar for both, with a flavor that makes your mouth water.

6 people | 75 minutes


– Leftover piglet.

– 1 medium onion chopped.

– 4 cloves of chopped garlic.

– 1 bay leaf.

– 1 small stalk of chopped parsley.

– 1 glass of white wine.

– 1 large carrot.

– 1 tablespoon of lard.

– 500 grams of soaked white beans.

- Oil.

- Salt.

– Piglet sauce.


  1. Cook the beans with the whole carrot seasoned with little salt. Once cooked, reserve the beans and the carrot, cut into slices.
  2. Heat the oil and lard in a pan, making a good sauté with the onion, garlic, parsley and bay leaf. Halfway through add the wine and let it boil well to evaporate the alcohol in the wine.
  3. In this stew, add the leftover suckling pig in pieces and the carrot, let it cook (if necessary add a little water from cooking the beans) and season with the suckling pig sauce, to taste (bear in mind that the suckling pig sauce is very spicy and salty).
  4. Finally add the beans with their own water and let it boil for a while to cook well, serve with white rice.

Finally, we end with a recipe that can serve as a main dish but also as a starter. Either way, we are sure you will be surprised by these delicious and easy Piglet Pies .

6 people | 50 minutes


– 300 gr roast suckling pig.

– 1 onion.

– 1 celery stalk.

– 2 cloves garlic.

– 1 tablespoon flour.

– 1 dl cream.

– 60 gr bacon.

– 1 puff pastry base.

– 1 tablespoon butter.

– Salt/pepper.


  1. Cut the puff pastry into 12cm diameter circles and line the individual molds.
  2. Chop the onion and garlic and sauté in butter.
  3. Add the celery and bacon cut into 1/2cm cubes.
  4. Add the shredded suckling pig.
  5. Drizzle with the cream and before removing, thicken with flour, mixing well.
  6. Fill the individual tarts and bake at 200ºC for around 25 minutes.

Can't decide which one to try? We guarantee that all three are deliciously crunchy and tasty. Try them all and then tell us which one you liked best!

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