Bifana: Lisbon's Classic Pork Sandwich
A guide to the bifana, Lisbon's beloved pork sandwich, from how it is made and how to eat it to where to find a good one and what to drink.
Bifana: The Great Portuguese Snack
The bifana is one of Portugal's simplest and best street foods: thin slices of pork, marinated in white wine, garlic and paprika, simmered until tender and served in a crusty bread roll. It is juicy, savory and a little spicy, and it is a staple of cafes, snack bars and football stadiums across the country. In Lisbon, it is usually eaten standing at a counter, with a cold beer or a glass of wine, and it costs very little, which makes it a perfect lunch for travelers on a budget.
The bread is as important as the meat. A good bifana roll is crisp on the outside and soft inside, and it soaks up the cooking juices without falling apart. Many places let you add mustard or hot piri-piri sauce at the counter, and some add a fried egg or cheese. The Porto version, known as a bifana with sauce, is more heavily spiced and served with a sauce, while the Lisbon version tends to be simpler. Another variation, the prego, is a steak sandwich served in a similar roll.
How to Eat a Bifana
| Step | What to Do |
|---|---|
| 1 | Order at the counter and ask for mustard or piri-piri if you want extra flavor |
| 2 | Eat it while it is hot, holding it with a napkin, since the juices run |
| 3 | Pair it with a cold beer (a imperial), a glass of house wine or a soft drink |
| 4 | Eat standing at the counter or at a small table, as locals do |
Where to Try Bifana in Lisbon
Small snack bars and traditional cafes serve the best bifanas, and you will find them in almost every neighborhood. O Trevo, near Praça Luís de Camões, is a long-running Lisbon institution known for its bifanas, and there are many more in Baixa, Alfama and Mouraria. Prices are low, usually about €3 to €5 for a sandwich and a drink. For a longer meal, many restaurants serve bifana as a main course with fries or rice, and the quality varies, so look for places with a crowd of locals at lunchtime.
Look for a place where you can see the meat simmering in its pot, since the best bifanas are made with freshly cooked pork. Avoid anywhere that serves dry-looking meat that has been sitting out.
