Carne de porco à alentejana: how to put it on the menu
Carne de porco à alentejana is cubed pork marinated in white wine, garlic, bay leaf and red pepper paste, then fried and tossed with clams that open in the heat. It is served with diced fried potatoes, coriander and sometimes pickles.
Updated October 2026
How it reads on the menu, in each language
| Language | Name | Line for the guest |
|---|---|---|
| Portuguese | Carne de porco à alentejana | Cubos de porco marinados em vinho, alho e massa de pimentão, salteados com amêijoas; com batata frita aos cubos e coentros. |
| English | Carne de porco à alentejana | Pork and clams: cubes of pork marinated in wine, garlic and red pepper paste, tossed with clams, fried potatoes and coriander. |
| Spanish | Carne de porco à alentejana | Cerdo con almejas: dados de cerdo marinados en vino, ajo y pasta de pimiento, salteados con almejas, patatas fritas y cilantro. |
| French | Carne de porco à alentejana | Porc aux palourdes : dés de porc marinés au vin, à l’ail et à la pâte de poivron, sautés avec des palourdes, pommes de terre frites et coriandre. |
Usual allergens to check
- Sulphites
- Molluscs
A guide based on the traditional recipe. Only your recipe and your suppliers tell you what the dish contains. How to list allergens
What Carne de porco à alentejana is
Despite the name, pairing pork with clams is often linked to the Algarve too; both regions claim the dish.
How to write it for visitors
The “meat and shellfish” pairing surprises many visitors. Say “pork and clams” plainly in English — someone with a mollusc allergy does not expect them in a meat dish.
Where and when it is eaten
In the Alentejo, Évora, the Algarve and all over Portugal, in tascas and traditional restaurants.
Frequently asked questions
Which allergens does carne de porco à alentejana contain?
Molluscs (the clams) and sulphites (the wine marinade). It is a classic case of an allergen hidden in a meat dish.
Why does a meat dish have clams?
It is the dish’s traditional pairing; the clam juices season the meat. That is why it must be on the menu.