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GLOSSARY / DICTIONARY

ALHEIRA is a type of Portuguese sausage, made with bread, chicken, paprika and garlic, created by the Jews of Portugal, which by their religion does not let them eat pork, as a way to avoid attracting the attention of the Portuguese Inquisition or the Portuguese christians in rural areas

AMANTEIGADO is a an adjective usually used to describe the buttery consistency of the serra da estrela cheese.

BACALHAU À BRÁS is made from shreds of salted cod, onions and thinly chopped fried potatoes, all bound with scrambled eggs. Garnished with black olives and sprinkled with fresh parsley. It is said to have his origins in Bairro Alto, an old quarter of Lisbon. The name "Brás" is supposedly the name of its creator.

BICA is the term commonly used in certain areas of Portugal for a "café" that is similar to espresso. There's a belief among many (Lisbon) locals that the "A Brasileira" coffeehouse used for the fist time this term "Bica" as an acronym for "Beba isto com açúcar", which literally means "Drink this with sugar".

BIFANA is a sandwich from thin pork steaks marinated in red paprika, white wine and garlic paste.

BOLO do CACO is a sweet potato and garlic flat bread from the island of Madeira.

BULHÃO PATO is a extra virgin olive oil, garlic, coriander or parsley, lemon juice and white wine sauce usually served with clams. It was the favourite dish of Raimundo Bulhão Pato, a portuguese poet from the beginning of the 19th century.

CPP(CASA DO PORCO PRETO) is an Iberian pork producer from the Alentejo region, 100% acorn fed pigs, one of the oldest and most prestigious cured meat producers in Portugal.

GINGINHA is a sour cherry liquor from Alcobaça or Lisbon. In Lisbon is served with a cherry “com elas” or without “sem elas”.
PÃO de LÓ is an airy, egg yolk and sugar based sponge cake. in some regions traditionally under baked to obtain a creamy centre. This recipe was taken by the Portuguese to Japan in the 16th century from which the Castela cake -Kasutera- originated.

PETISCOS is the Portuguese word to describe small sharing plates of food.

PORCO PRETO is a acorn fed breed of pork commonly designated as Iberic Pig indigenous from the southern region of the Iberian Peninsula.

PREGO is a thin beef steak sandwich usually pounded with a meat hammer (prego = nail).

PRESUNTO is the dry-cured ham from Portugal, similar to Spanish jamón or Italian prosciutto crudo.

SEL(Salsicharia Estromocense) is a Iberian pork producer from the Alentejo region, 100% acorn fed black pig.

TASCA is a relaxed and friendly place where people gather to share food and enjoy some wine.

TOUCINHO DO CÉU is a dessert enriched with pork fat, hence it's strange translation of "heavens bacon" has its origin in the convent of Santa Clara in Guimarães. today, the enrichment is egg yolks combined with sugar syrup, a duo that forms the basis of many Portuguese desserts. The yolks are a legacy of the wine industry, where whites were used to clarify wines, while the surplus yolks were given to nuns.

VINHA D'ALHOS is the pork or rabbit preparation mode that means "meat marinated with red wine and garlic", The curry dish vindaloo is an Indian interpretation of carne de vinha d'alhos, which was developed in the former Portuguese colony of Goa in Portuguese India.
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