The Portuguese prego is the meat sandwich you need to know
The world-famous bifana is an absolute classic, let that be clear. A sandwich institution, made in a slightly different way in every Portuguese region. But if you’re looking for some variety, you really should try the prego in Portugal. Why? Well, here’s why…
Beef instead of pork
For people who don’t eat pork, the prego (full name: bitoque do prego) is an excellent alternative. It’s made with thin, grilled beef. And while the bifana’s roughly cut pieces of pork constantly fall out of your sandwich, the prego sticks to one modest slice of incredibly tender beef. Less is more.
Not as big
The bifana is perfect for a lazy hangover Sunday when you already left your dignity on the dance floor the night before. But if you’d rather not slip into a food coma after your sandwich, the prego is the answer. It’s slightly smaller, after all. So it’s perfect as lunch or a snack on any day of the week, or as fuel before, during or after a night out. Pick one up for a few euros at a local tasca or one of the many food kiosks.
More flavor
This one is a little controversial, because not everyone will agree with me. I think the prego is more flavorful than the bifana. Yes, that bifana is more herby and spicier, especially in the north of Portugal. But the prego doesn’t need any of those embellishments; as a result, the flavor of the meat itself comes through much more. During the traditional preparation process, a generous amount of garlic is first hammered into the beef (which is also where the name prego, meaning nail, comes from), followed by an extensive beer bath lasting a few hours. Honestly, it doesn’t get any juicier than this.
A different roll
Okay, we’ve covered the meat. That leaves the bread. In principle, both sandwiches are made with papo seco, a traditional Portuguese roll that most closely resembles our pistolet (but better). In practice, the prego often comes on a slightly smaller and much crunchier roll, better proportioned to the meat. The tastiest bread variation, however, is the bolo do caco, an airy flatbread from Madeira. Just like the bifana, the prego comes in countless variations from every Portuguese region. So it’s worth simply ordering this little sibling of the bifana wherever you go.
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