2019 begins with news in our Menu!<\/p>\n
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– Suckling pig belly<\/p>\n
– Agria french fried roll<\/p>\n
– Fermented mushrooms sauce<\/p>\n
– Black pepper<\/p>\n
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Leit\u00e3o \u00e0 Bairrada\n<\/p>\n
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The earliest document referring to this delicacy is a convent recipe of 1743, probably from Mosteiro do Lorv\u00e3o or Mosteiro da Vacari\u00e7a, compiled in a dining room notebook of 1900 by Ant\u00f3nio de Macedo Mengo, in which a recipe is described that almost coincides with current revenue. It is known that, in 1910, the suckling pig was not part of the most people’s diet. Rarely were the people who had already tasted it.<\/p>\n
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2019 begins with news in our Menu! Ingredients – Suckling pig belly – Agria french fried roll – Fermented mushrooms sauce – Black pepper Inspiration Leit\u00e3o \u00e0 Bairrada Origin The earliest document referring to this delicacy is a convent recipe of 1743, probably from Mosteiro do Lorv\u00e3o or Mosteiro da Vacari\u00e7a, compiled in a dining […]<\/p>\n","protected":false},"author":3,"featured_media":12075,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0},"categories":[1],"tags":[],"acf":[],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t