Page 4 - Rtugal Anthony News Today : Breaking News, Live Updates & Top Stories | Vimarsana

Cooked portuguese style. >> ricardo: yeah. >> anthony: so tender and sweet and delicious. why do you think portuguese food has not had a higher profile internationally? >> ricardo: well, for me it's real easy for me to say this, it's basically it's your fault. >> anthony: our fault!? >> ricardo: it's america's fault, yeah. >> anthony: why? >> ricardo: the american culture embraced spain, and embraced italy, and embraces france. it didn't embrace portugal because i don't know. if we have a civil war so popular like the spanish had and hemingway came to portugal instead of spain then we'd be a d...

Emotion, so everybody is allowed to sing. yeah, that's why jose is telling everyone that i sing fado. >> anthony: oh, i see. >> man with blue collar: normally the guys that sing fado are very happy guys, but when they begin to sing they turn into sad guys i don't know why. >> anthony: well, you said the portuguese are bipolar. >> man with blue collar: yes, yes they are. >> jose: so we're ready to eat i think, big enough table? ♪ >> anthony: the home of jose's ancestors for centuries, much of their original estate ill in family hands. >> jose: we're going to start with the famous blood soup. ...

We all come to this in the end, whether struggling for air in our beds, bleeding out on cold concrete, a last mighty dump like elvis. or this. >> jose: oh there are the firecrackers. that's the start of any festivities you go to, it's the firecrackers. >> anthony: as befitting tradition in the way things are done, this is a once in a year event. for two days extended family, friends, and neighbors gather to cook, cure, and eat a pig. time for a haircut? >> jose: yeah, haircut. >> jose: they finishp with the

Stuffed with pork belly, spare ribs, and then smoked. >> anthony: wow, look at that. extraordinary. >> man in green sweater: and one thing is you don't feel that guilty when you're eating this because it's only just boiled and not fried, not -- >> anthony: no, i don't feel guilty. ah, it's fantastic, superb. wonderful, thank you. jose, what's left of the pig? a couple of hams and not much else. >> jose: well everything is on salt right now. >> anthony: so the shoulders and the legs are in salt? >> jose: they're on salt. they're going to be in salt for about one month and then they're going to ...

This is all perfect. what did they do to it? they steamed it, some of it the rest is raw. i mean, it's not like this is fancy cooking. ♪ mm, this crab is like a rubik's cube trying to figure my way into here. oh, okay i found it. >> ricardo: this is the thing that gets you back to your roots. you don't have to use your hands. you don't have to be polite. >> anthony: these little shrimp, the brains are really good too. sea urchin. fat sacks of roe buried deep inside these prickly exteriors. >> ricardo: when i was a kid i went with my father to get this and it was nasty, but also very good.