Alguidar meat with crumbs. In ancient times, with the arrival of winter also came the time for pig slaughter. And from the slaughter of the pig came the recipe for the meat in the bowl.

At this time, they brought together family, friends and neighbors to help with the process, and they also took the opportunity to socialize.

Some meats were cut on the spot, seasoned for a few hours and then prepared.

Nowadays, this is already a difficult process due to food safety requirements.

However, you can prepare this recipe at any time. You can find these meats at any time of the year.

Carne do Alguidar is usually a recipe that can be accompanied by migas (breadcrumbs), which also make use of old Alentejo bread.

The recipe:

Ingredients:

• 1kg pork cut into cubes (ribs, neck and loin)
• 3 cloves of garlic
• 3 tablespoons paprika paste
• 3 tablespoons of lard
• 1 bay leaf
• 1 dl white wine
• 1 loaf of hard Alentejo bread
• Water to taste
• Olive oil to taste
• Salt to taste

Preparation:

Start by cutting the pork into small pieces and prepare the marinade with: garlic cloves, paprika, bay leaf and white wine. Leave to marinate for about 4 hours.

Then put the lard in a frying pan and fry the meat until it is golden on all sides. Set the meat and marinade aside.

Cut the bread into slices and cover with water until soft.

In the same frying pan where you cooked the meat, add the slices of bread, season with salt and stir until smooth. You can add some of the fat from the meat and a little olive oil.

When the migas come away from the walls of the pan, they are ready.

Serve immediately with the fried meat.