Leitão da Bairrada is the traditional name in Portugal. Outside that tradition, butchers carry comparable pork cuts under different names — sometimes the same anatomical piece, sometimes a close cousin. The alternatives below are grouped by country so you can match what your local butcher actually carries.
All three — leitão, cordero lechal, and cabrito — are whole-roasted very-young animals at the centre of Iberian-peninsula festive food traditions. Different species, parallel cultural roles.
Both Iberian-peninsula PGI suckling-animal traditions — Leitão da Bairrada is the Portuguese suckling-pig version, Cordero lechal is the Castilian milk-fed-lamb version. Different animals, parallel cultural identity.
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