A Casa do Porco — 'the pig house' — is exactly that: a kitchen built entirely around the pigs that Jefferson Rueda raises on his own farm. The menu is divided into 'pork journey' tasting courses, with everything from raw-marinated pork sushi to the long-cooked guanciale to a famously deep-fried pork rinds course. The vegetable courses, often overlooked in pork-themed kitchens, are seriously good too.
The restaurant sits on a corner of the Centro and has the slightly tatty, lively feel of a working-class trattoria. Reservations are difficult. Walk-in spots open at the bar at the start of service; come thirty minutes before opening and there is a fighting chance.