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A Casa do Porco

São Paulo

A field-to-table funhouse from powerhouse Brazilian chefs

On the Pass

Jefferson Rueda

Homage to the hog: Meaning ‘House of the Pig’ in Portuguese, A Casa do Porco is named for its focus on pork in all its forms, with a tasting menu and à la carte offer that uses every part of the pig. In recent years, it has adapted to changing dietary requirements, introducing a vegetarian menu that tastes as good as the original, with options such as mushroom sushi and cheese ‘crackling’. The quirkily decorated restaurant is owned by chefs Jefferson Rueda and Janaína Torres in the heart of downtown São Paulo.

From farm to city: Having been run in recent years by Torres, named The World’s Best Female Chef in 2024, the kitchen is now overseen again by Rueda. The tasting menu, Nosso Sangue é Latino (Our blood is Latino), features pork and vegetables from Sítio Rueda, the farm Rueda bought in his countryside hometown of São José do Rio Pardo in 2020. In a series of bite-sized courses, it runs through A Casa do Porco classics like pork jowl sushi and pancetta crackling to newer creations like ossobuco with onion soup. The Porco San Zé main course is a spread of six-to-eight-hour spit-roasted pork with vegetables. True pork-o-philes can also order a pig’s head by request.

A democratic approach: With a tasting menu priced at around $40 and a hatch serving toasted sandwiches for as little as $3, A Casa do Porco is committed to offering something for everyone, with a democratic and inclusive approach sparked by the partners’ own humble upbringings. They also run hotdog and ice cream kiosks, have founded the Porco Real brand of burgers and sausages made on their farm, and are champions of their community, with Torres also a key player in bringing free meals to schoolchildren.

Country-inspired cocktails: As well-thought-out as the food, the drinks programme led by Torres includes alcoholic or non-alcoholic cocktail pairings for just $18. Based on the idea of reconnecting with the land, the drinks incorporate honey and fruit instead of sugar, with the menu listing provenance and inspiration. Try sake with Riesling and passionfruit, or coconut water with beetroot and spices.

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