Although rarely eaten in many regions, meat dishes also have their traditional recipes in Portugal. Cabidela: This is basically a dish of chicken with rice, but different than the others because the chicken's blood and vinegar is added to the rice. Not for the faint-hearted! Carne de porco à Alentejana: An unusual combination of shellfish and pork meat. The pork cubes are fried, after being marinated in pepper paste, garlic, parsley and laurel for at least 4 hours. Then, the cockles are cooked with the meat and finally garnished with lots of coriander. Cozido à Portuguesa: If you're looking for a traditional dish, you can't get more tradition than the one you get from the Cozido à Portuguesa. Made with several traditional smoked meats (like sausage, spare-rib, pig's trotters, smoked ham, salted pork fat), boiled carrots, potatoes, cabbage and turnip, this dish makes up part of every Portuguese's life and culture. Ensopado de Borrego: This a very tasty lamb stew with onions, garlic, coriander and it's served with bread slices that were previously immersed in the stew broth. Leitão à Bairrada: This an apparently simple dish, and is also one the most appreciated in Portugal, especially in the Bairrada's, the place where it comes from. All you need is a sucking pig, garlic, salt, pepper, fat and parsley. The secret? That we can't tell you...but we can assure you that you will be sorry if you don't try it!