Portuguese Bacon Pudding

In the northern Portuguese city of Braga, in the parish of Priscos, there once lived a man named Manuel Joaquim Machado Rebelo. Known as the Abbot of Priscos, Rebelo became one of the country’s most lauded chefs during the 19th century. His legacy? An incomparably sumptuous pudding, made with pork fat and wine.

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4 Responses to Portuguese Bacon Pudding

  1. WDS says:

    Never had it although I lived in an area (Plymouth, MA) that had a large Portuguese presence. Their LInguica sausage is excellent btw.

    • Butch says:

      Portagees (and Basque) love them some tongue.

      As for pork fat and wine, have you ever sat around and finished off a bag of fried pork fat while sucking on a bottle of red wire? Life can’t get much better.

      • WDS says:

        Don’t drink wine, don’t care for fried pork skins. Will fight you for cracklins’ off a fresh ham done on the grill tho’

  2. Fred Z says:

    I was in Portugal 3 years ago and had some. It’s good, but not that spectacular.

    The Danes still seem to me to be the best bakers.

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