Leitão à Bairrada
“Roasted suckling pig with crispy skin and juicy meat.”
Suckling Pig
Garlic
Pepper
Lard
RosemaryWhere it comes from
Leitão à Bairrada is a traditional dish from the Bairrada region, renowned for its unique roasting technique and festive gatherings.
On the Palate
How it's made
4 steps · Show ↓35 min active · 180 min waiting
How it's made
4 steps · Show ↓- 110 min
Preheat your oven to 160°C (320°F). Rinse the suckling pig under cold water and pat dry with paper towels. Generously rub the pig inside and out with crushed garlic and ground pepper, ensuring the flavors penetrate the skin.
- 25 min
Melt the lard until it becomes a clear liquid. Using a brush, coat the pig with the melted lard, ensuring every inch is covered to help the skin crisp up beautifully.
- 3180 min
Place the pig on a roasting rack in a deep baking tray. Add a few sprigs of rosemary inside the cavity for aromatic infusion. Roast the pig in the preheated oven.
Watch outCheck the skin periodically to ensure it is crisping evenly; adjust the oven temperature if necessary to prevent burning.
- 420 min
Increase the oven temperature to 220°C (430°F) for the last 20 minutes of roasting. This will give the skin a final crisp, golden finish.
