Leitão da Ribeira
There are a few suckling-pig sandwiches around, but in the words of Time Out Lisboa, none of them are like this. A lot of it has to do with the meat, which comes from piglets from the Bísara breed of Trás-os-Montes, in the far north-east of Portugal; it is less fatty than the usual suckling pig and is much tastier and more succulent. The rest is down to the different temperatures of the elements that make up the sandwich: lukewarm bread, cold suckling pig with its crispy skin, and hot sauce. If you like (and for some reason there are lot of people who do) you can take home a suckling pig whole or cut up into chunks.