The name Carne de Porco à Alentejana was to distinguish that the pork used in the dish is from that region of the country which rears the Black Iberian Pig. The meat from the Iberian pig, who are fed on a diet of acorns has a higher fat content which produces a more tender and flavorful meat.
The Alentejo is the agricultural heart of the country. Known as the breadbasket of Portugal it holds food festivals all year round and produces almost half of the country’s wine. Here at Sunvil we’ve provided some information about our favourite foodie outlets in the Alentejo. We have visited all of these restaurants, bakeries and local food producers and recommend that you do, too!
Celebrate the regions dishes with us with The Alentejo Food Festival
To download your recipe card, follow the instructions below:
– Click on the recipe card image below – this will take you to a new page with the recipe card on it.
– From here right click on your mouse and click the ‘save as’ button.
– Save the card wherever you choose and then open it up.
– Once you have opened your recipe card you print it using your chosen printer.
– All you have to do now is go shopping!
Alternatively, download the PDF version of June’s Supper Club recipe card by clicking here.
Are you a budding blogger? Or do you know anyone who is? Each month we get some bloggers to try out our recipes, and we’re always on the lookout for more people to give us their feedback. If you are interested in taking part, or would like some more information please drop us a quick email, our address is firstname.lastname@example.org