Feira Skewer · Black Pork
Espetada de Porco Preto
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The pigs themselves are a distinct free-ranging breed that forage on acorns from Alentejo's cork and holm oak forests, which is what gives the meat its nutty fat.
Chunks of Alentejo black pork are threaded onto skewers, seasoned simply with salt and grilled over open coals, often finished with a squeeze of orange. Sold hot off the grill at Alentejo's country feiras and market food stands.
Why it's made this way: The acorn-rich montado woodland landscape of Alentejo has supported free-range black pig herds for centuries, and grilling the meat simply on a skewer lets its distinctive fat speak for itself.
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