Outside of Iberia, suckling pig may not have the same level of popularity, but it doesn’t make it any less succulent! Leitão assado or, less frequently, leitão assado à Bairrada originated in Covões, Cantanhede, and is considered one of the richest gastronomic treats of the region, with restaurants all along the entire north-south estrada nacional (national highway) from Lisbon to Porto serving it to locals and tourists alike. If you haven’t tried it, do!
And while you’re at it, pair it with Portugal’s equally undiscovered gastronomic gem, espumante. Typically made with Baga or Bical, it’s the perfect wine to gently lift the gorgeous fat off the palate and leave a rich slightly floral finish behind.