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Pigs’ tails at Pigmeu, Lisbon

At Pigmeu  – which, as the name suggests, focuses on pigs – the chefs devote themselves to making the most of the whole animal: loin, shoulder, leg, belly and everything in between. Particularly recommended are pezinhos à coentrada (pig’s trotters with coriander), salada de orelha (pig’s ear salad) or rabinhos de porco molho agridoce (pigs’ tails with sweet and sour sauce).

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