Pezinhos de Coentrada. Delicioso Petisco Alentejano!
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Tão típico!
De véspera, salgue os pezinhos de porco, devidamente arranjados (musgados, raspados, bem limpos) e partidos ao meio. No dia da confeção, coza os pezinhos em cerca de 1 litro de água.
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