After finding pork and seafood variations on recent trips to Barcelona, Paris and Belle-Ile, clams and ham struck again during my first moments in Lisbon.
“We eat our words,” says my friend Pedro who’s shared a lifelong favorite place to eat, O Cacho Dourado, while explaining why the ‘o’s are often lopped off of either end of ‘obrigado’ when some Portuguese say thank you. We also eat carne de porco à alentejana with my lesson in local Portuguese 101.
As opposed to Cal Pep’s take on things LINK, where the flavor the pork fat lends to the dish steals the show, here, it lends subtle depth of flavor, almost like tucking an anchovy or three into a slow-cooked meat dish.
Or, as Pedro puts it, “It keeps it from being boring.”
O Cacho Dourado
Rua Eca de Queirós, 5
Globe travel correspondent Joe Ray writes his own blog, Eating The Motherland and contributes to the English language version of Simon Says! the French food and lifestyle blog run by French food critic Francois Simon.