your source for meats, gastronomy in portugal

The Portuguese cuisine has a tendency to treat meat in the opposite manner to that of fish. The flavour of the meat is often disguised or dismissed by the strength of the sauce or garnishing. This can be particularly true when they prepare dishes involving wild game. Below we have attempted to list some meat dishes that can be really appetising.

Aba Grosso de Vaca com Hortelã - Stewed ox tail with vegetables and mint.

Alcatra Regional da Ilha Terceira - Beef rump roasted with herbs, white wine, and served either potatoes or rice.

Anho no Forno de Valença - Roasted lamb with rice cooked in chicken stock.

Arroz de Frango no Forno - Pieces of roasted chicken combined with rice and finished in the oven.

Arroz de Pato - A simple and satisfying dish of strips of roasted duck mixed with rice and roasted again in the oven.

Arroz de Pica no Chão/Arroz de Cabdela - A stew cock cooked in its blood and served with rice.

Arroz à Valenciana - A mixture of some meat and shellfish on a bed of rice with herbs, tomatoes and peppers.

Beiços e Burra com Cheiros - Roasted cheeks of pork with lots of different herbs, white wine, served with potatoes.

Bifanas à Minha Moda - Normal fried thin sliced pork served as a burger.

Bife à Chef - Fried loin of pork with a house sauce.

Bife à Frigideira - This is a rump steak with a thick slice of gammon ham on top fried in an earthenware oval dish with a slice of bread.

Bife de Peru - Thick tasty slices of turkey fried with garlic and served with chipped potatoes, rice and side salad.

Bife de Vazia -

Bife de Vazia com Frutos Secos e Vinagrete - Grilled beefsteak with dried fruits and a salad.

Bochechas de Porco da Avó - Cheeks of the pig roasted with potatoes and chestnuts in the oven.

Bolo sw Curgete com Presunto - A cake mixed with courgettes, smoked ham and olive oil.

Bolo no Tacho - A mixture of meats and sausages with flour baked as a cake.

Borrego Exótico - Fried lamb placed in a stew of herbs and served with potatoes or rice.

Borrego em Legumes com Caracóis - Stewed lamb with vegetables and snails.

Cabidela - A dish not for the faint-hearted! This dish is "jugged cock" with rice and the cock’s blood plus vinegar is added as it is being cooked. With rice or boiled potatoes

Cabidela de Galo com Espargos Verdes - Jugged cock with boiled potatoes and green asparagus.

Caldeirada de Borrego - A lamb stew served with potatoes.

Carne com Brócolos e Massa Folhada - Oven prepared minced beef with broccolis and mushrooms.

Carne de Porco à Alentejana - Fried cubes of pork and cockles partially cooked together with a tomato and onion sauce.

Cataplana Algarvia Mar e Terra - A mixture of different meats and shellfish cooked in a "cataplana" .

Cataplana de Enchidos - "Cataplana" stew of varies types of sausages.

Cataplana de Frango com Ameijoas - "Cataplana" with a stew of chicken and cockles.

Chanfana de Beira - Roasted goat in wine.

Chanfana de Cabrito - Roasted kid with herbs, garlic, and served with roasted potatoes.

Coelho de Barriguinha Cheia - Oven prepared rabbit stuffed with a mixture of different meats and herbs.

Coelho à Caçador - Stewed rabbit with herbs and served with potatoes.

Coelho Dourada - Marinated fried rabbit with vegetables.

Coelho de Escabeche - Rabbit first boiled and then fried. Served with a sour sauce and either potatoes or rice.

Coelho à Minhota - This dish almost fits into the introduction paragraph above. A rabbit is marinated for 24 hours and then fried in small sections. The rabbit is served with a tomato based sauce.

Coelho em Vinho Tinto - Stewed rabbit in red wine sauce.

Cordornizes Recheadas com Figos - Fried quail stuffed with figs.

Costeletas de Borrego Ai! Ai! - Oven prepared lamb chops with mashed potatoes and tomatoes.

Cozido à Portuguesa - This is a "meat stew" made from the shin of beef, served without the liquid and made from boiled white cabbage, carrots, turnips, smoked sausage and rice. Other types of meat may also be used.

Cozido à Transmontana - A mixture of boiled meats with various types of cabbage.

Curgete à Lavrador -

Dobrada com Grão - A mixture of celery, onions, leeks, added to strips of tripe, and seasoned and served with chick-peas.

Empadinhas de Castelo Branco - These are tasty "meat pies" whose meat contents can vary prepared with onions and some white wine.

Ensopada de Borrego - A rich recipe for fried pieces of saddle of lamb in a onion and garlic sauce, and served with slices of bread covered in the resultant sauce.

Espetada com Milho Frito - Grilled cubed sirloin of meat on a skewer with sweet potatoes and served with fingers of corn.

Faisão Estufado - This a regional dish of stewed marinated pheasant in brandy and wine.

Favas Guisadas da Horta com Entrecosto -

Frango à Caçador com Presunto e Couve - Stewed chicken smoked ham and cabbage and toasted bread.

Frango ao Molho do Marco - Caramel coated chicken served with a special tomato based sauce and served with rice.

Frango Piri-Piri - This is smallish tasty chicken gilled on charcoal while being basted with a special sauce prepared differently by each chef. The essential ingredient is the hot "piri-piri" and the chicken must be served straight from the grill. Normally chipped potatoes and salad accompany the chicken.

Iscas com Elas - Liver marinated with garlic, pepper and bay leaves, some white wine and a touch of vinegar. Fried in pork fat and served with boiled potatoes. A dish renown for its popularity in the area of Lisbon.

Jardim de Lombinhos - Fried beef cuts with vegetables and finished in the oven.

Jardineira - A stew with meat, potatoes, carrots and peas.

Lavadas à Moda de Vale de Vargo -

Leitão Bairrada - "Suckling pig" slowly cooked with wood faggots and basted for several hours in a specially constructed stone oven and served hot or cold.

Lombinhos de Porco com Broa - Oven prepared loin of pork accompanied by a bread made with maize.

Lombo com Geleia de Pimenta - Roasted loin of pork served with a jelly of green pepper sauce.

Lombo de Porco com Doce de Pimento - Roasted loin of pork served with a sweet pepper sauce.

Lombo de Porco com Farinheira e Morcela - Oven prepared loin of pork accompanied by special sausage and black pudding.

Lombo de Vaca com Molho Moscatel e Maçãs Fritas - Fried loin of beef with Moscatel sauce and fried apples.

Lombo de Porco de Monção - Oven prepared pork usually accompanied by roasted skinned chestnuts.

Mão de Borrego com Aipo e Cerveja - Stewed leg of mutton  in a beer sauce served with cubed fried potatoes.

Medalhões de Porco com Crosta de Broa de Milho - Fried loin of pork with a crust of bread made from maize.

Migas com Entrecosta e Amêijoas - Ribs of beef accompanied by "migas" and cockles ("Migas" - herb flavoured dried bread speciality from the Alentejo).

Migas com Espinafres e Tirinhas de Peru - Strips of turkey accompanied by stuffed spinach and "migas".

Migas de Espargos com Lombinha - Oven prepared pork accompanied by "migas".

Migas de Farinheira com Entrecosta - Ribs of beef accompanied by "migas".

Meelas Estufadas - Stewed gizzards with tomatoes, herbs and garlic.

Peito de Frango Recheado com Farinheira - Fried breast of chicken stuffed with mushroom sauce and a special sausage.

Peito de Pato com Molho de Vinho Tinto e Laranja - Fried breast of duck with wine and orange sauce and served with mashed potatoes.

Peito de Pato com Mostarda Antiga - Fried breast of duck with apples, mushrooms, and mustard sauce.

Perna de Borrego Assado do Marco - Roasted leg of lamb served with a white wine based sauce.

Pernas de Frango recheadas com Farinheira - Stuffed chicken legs with a special type of sausage.

Pernil Assado - Roasted knuckle of pork served with rice or potatoes.

Rabo de Boi com Grão - An oxtail prepared in a thick sauce and served with chick-peas.

Rabo de Boi com Legumes - A stewed oxtail prepared in a thick sauce and served with vegetables.

Rechina Dona J. Simão - A stew of entrails of pork in its blood served on a bed of bread and served with a salad with slices of orange.

Risotto de Cacholeira com Porco Braseado - Neck of lamb risotto with loin of pork.

Rolo de Carne Picada Recheado - Minced beef roll with mushrooms and cheese.

Tiras de Fígado de Vitela com Laranja - Fried strips of veal liver with jacket potatoes and slices of orange.

Tripas à Moda do Porto - A dish that tends to be strong in flavour. Made from calf’s tripe, veal shank, smoked sausage, streaky bacon and chicken.

Vaca com Molho de Me e Muscatel - Grilled beef filet served with a sauce of homey and muscatel wine and with potatoes

Vaca ao Vinho do Porto com Bolinho de Milho - Beef filet in port wine with balls made of maize.

Vitela assada - Oven cooked lean veal then sliced and served with a sauce consisting of chopped tomatoes and onions.