Piçada: A Traditional Delight from Portugal

Piçada is a traditional Portuguese dish, particularly popular in the Alentejo region. It is a hearty and flavorful meal made with pork, typically using parts like the liver, kidneys, and other offal, cooked with garlic, paprika, and other spices. Often served with bread or potatoes, Piçada is a rustic dish that showcases Portugal’s love for simple yet rich flavors.

Piçada has its roots in rural Portuguese cuisine, where no part of the animal was wasted. It reflects the resourcefulness of Alentejo’s people, who created delicious meals from humble ingredients. The dish is commonly enjoyed in family gatherings and local festivals, representing Portugal’s deep culinary traditions.

• 500g pork liver and kidneys (cleaned and chopped)
• 3 cloves garlic (minced)
• 1 bay leaf
• 1 teaspoon sweet paprika
• 1 tablespoon vinegar
• Olive oil
• Salt and pepper to taste
• Fresh coriander (optional, for garnish)
• Bread or boiled potatoes (to serve)

1. Heat olive oil in a pan and sauté the garlic until fragrant.
2. Add the chopped pork liver and kidneys, cooking until browned.
3. Stir in the bay leaf, paprika, vinegar, salt, and pepper.
4. Simmer on low heat for about 15–20 minutes until the meat is tender.
5. Garnish with fresh coriander and serve with crusty bread or boiled potatoes.

• Some versions include pork blood for a richer texture.
• In coastal regions, seafood variations may use fish or squid instead of pork.
• A splash of white wine can be added for extra depth of flavor.

Piçada is a traditional Portuguese pork dish made with offal (liver, kidneys), garlic, and paprika, often served with bread.

It originates from the Alentejo region of Portugal, known for its rustic and flavorful cuisine.

Yes, it resembles Sarrabulho (a blood-based stew) and Fígado de Cebolada (liver with onions), but Piçada has its own unique preparation.

Traditionally, it uses pork liver and kidneys, but you can substitute with other meats, though the flavor will differ.

Crusty bread, boiled potatoes, or even rice pair well with this dish.

Not usually—it relies on paprika and garlic for flavor, but you can add chili for heat if desired.

Yes, it tastes even better the next day as the flavors meld together. Reheat gently before serving.

While nutritious (high in iron and protein), it is rich, so moderation is key.

Piçada is a delicious example of Portugal’s rustic cuisine, turning simple ingredients into a deeply satisfying meal. Whether you enjoy it at a local tavern or make it at home, this dish offers a true taste of Portuguese tradition.