Bacalhau (salt cod) holds an almost sacred place in Portuguese cooking, with supposedly 365 different recipes - one for each day of the year. Grilled sardines are a summer staple, particularly during June's Santo Antonio festival in Lisbon.
Pork features prominently, from slow-roasted suckling pig (leitao) to the famous pork and clams combination (carne de porco a alentejana). Chicken piri-piri, marinated in spicy chili sauce, originated in Portugal's former African colonies and has become a national favorite.
Portions are typically generous. Starters like cured ham, cheese, and bread (couvert) arrive automatically at many restaurants; these are not free and will appear on your bill. Decline politely if you do not want them.
Pasteis de nata, the iconic custard tarts, deserve their reputation. The original recipe from Belem remains a must-try, but excellent versions exist throughout the country.
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