Suckling Pig, or Leitão, is a beloved traditional Portuguese dish that features a whole roasted piglet, known for its crispy skin and tender meat.

This dish has deep roots in Portuguese culinary history, particularly in the Bairrada region, where it is often enjoyed during festive occasions and family gatherings.

To prepare Suckling Pig, the piglet is seasoned with a mixture of garlic, olive oil, white wine, bay leaves, salt, and pepper. It is then roasted slowly until the skin becomes crispy and the meat is succulent and flavorful.

While the traditional recipe is cherished, some variations include adding different herbs or spices to the seasoning to suit personal preferences. The roasting process can also be done in a wood-fired oven for an extra smoky flavor.

In Portugal, Suckling Pig is typically served with roasted potatoes and a side of orange slices, which add a refreshing contrast to the rich flavors of the meat. It is often accompanied by a glass of local red wine.

From a nutritional perspective, Suckling Pig is a rich and indulgent dish, so it is best enjoyed in moderation. The use of olive oil in the seasoning provides healthy fats, but the dish can be high in calories due to the roasting process.