Churrasqueira Do Povo

Grilled free-range chicken, known for its firmer and more flavorful meat compared to regular chicken. The skin becomes crispy and lightly toasted. Traditionally served with piri-piri or lemon sauce.

A varied selection of grilled meats including chicken, pork belly, and pork ribs. Ideal for those who appreciate different meat textures and flavors in one dish.

Grilled beef cubes on a metal skewer, seasoned with garlic and coarse salt. The meat is succulent and tender, traditionally served hanging from the skewer.

Grilled beef steak topped with a slice of Serrano ham and a fried egg. The sauce and egg yolk mix with the meat, creating a rich and intense flavor.

Galician (Spain) dry-aged beef cut, grilled over charcoal. Known for its succulence and deep flavor developed during the aging process.

Galician dry-aged beef rib, grilled on the bone to maximize flavor. It is a generous cut, tender, with marbled fat that melts during cooking.

Pork rib strips grilled until golden brown. The meat near the bone is flavorful and usually seasoned with pepper paste or just salt, perfect for eating by hand.

A very popular beef cut, characterized by its external fat cap. Grilled and sliced, the meat is tender and juicy, with a flavor enhanced by the melted fat.

Whole suckling pig roasted slowly on a spit. Famous for its crispy skin (pururuca) and extremely tender, moist interior meat.

Noble cut from the Iberian black pig, located in the loin area. The meat is very tender, with a marbling of fat that gives it a sweet flavor and buttery texture.