▁prepare ▁anything ▁more ▁elaborate . ▁ ▁Me at ▁and ▁p oul try ▁ ▁E ating ▁meat ▁and ▁p oul try ▁on ▁a ▁daily ▁basis ▁was ▁histor ically ▁a ▁privile ge ▁of ▁the ▁upper ▁classes . ▁P ork ▁and ▁be ef ▁are ▁the ▁most ▁common ▁me ats ▁in ▁the ▁country . ▁Me at ▁was ▁a ▁st ap le ▁at ▁the ▁no blem an ' s ▁table ▁during ▁the ▁Middle ▁A ges . ▁A ▁Portuguese ▁Renaissance ▁chron ic ler , ▁Gar cia ▁de ▁Res ende , ▁describes ▁how ▁an ▁entr ée ▁at ▁a ▁royal ▁ban quet ▁was ▁composed ▁of ▁a ▁whole ▁ro asted ▁ox ▁g arn ished ▁with ▁a ▁circle ▁of ▁ch ick ens . ▁A ▁common ▁Portuguese ▁d ish , ▁mainly ▁e aten ▁in ▁winter , ▁is ▁co z ido ▁à ▁portug ues a , ▁which ▁somewhat ▁par alle ls ▁the ▁French ▁pot - au - fe u ▁or ▁the ▁New ▁England ▁bo iled ▁dinner . ▁Its ▁composition ▁depends ▁on ▁the ▁cook ' s ▁imagination ▁and ▁budget . ▁An ▁extensive ▁lav ish ▁co z ido ▁may ▁include ▁be ef , ▁p ork , ▁salt ▁p ork , ▁several ▁types ▁of ▁en ch idos ▁( such ▁as ▁c ured ▁ch ouri ço , ▁mor cel a ▁e ▁ch ouri ço ▁de ▁sang ue , ▁ling ui ça , ▁far in he ira , ▁etc .), ▁p ig ' s ▁feet , ▁c ured ▁ham , ▁pot atoes , ▁car ro ts , ▁turn ips , ▁ch ick pe as , ▁cab bage ▁and ▁rice .