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The best recipe for Leitão à Bairrada? The secret is in the sauce!

The size and cut of the suckling pig, the time it spends in the oven and even the way it is turned are some of the secrets that allow you to quickly distinguish when a suckling pig is done: crispy on the outside, tender on the inside and very tasty!

However, the best kept secret of this ancient recipe is probably the sauce.

If you think that we are going to fully reveal our secret, you are wrong. That's why it's called a secret, right?

But we will help you create the base for a very tasty sauce that you can then adapt to your taste or season in search of the ideal sauce.

So let's start with the ingredients: there are only 4 and they are easy to find in any supermarket. However, the first trick to getting closer to the best kept secret is to look for ingredients that are trustworthy and as natural as possible.

Will need:

  • 1 large head of garlic
  • salt qb
  • 250g lard
  • black pepper qb

Keep the tradition alive and use a mortar to crush the ingredients. First crush the peeled garlic cloves and salt and then the lard and pepper.
Crush and mix until you reach a homogeneous consistency with the ideal texture for spreading on suckling pig.

One more piece of advice, bar the piglet from the inside and never from the outside. This will ensure that the skin stays crisp for longer.

Next time you order suckling pig, do you want to try making the sauce?
Tell us how it went!
If not, our homemade sauce awaits you, along with your Bacorinho suckling pig.

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