A Casa do Porco Bar

A Casa do Porco Bar is a nose-to-tail pork restaurant in the República district of downtown São Paulo, Brazil, run by chefs Jefferson Rueda and Janaína Rueda. The concept centers on using every part of the pig, from the celebrated whole roasted suckling pig carved tableside to pork belly rice, crispy torresmo (crackling), and pork-fat cocktails at the attached bar. The menu blends Brazilian home-cooking sensibilities with technical fine-dining execution, and the kitchen's commitment to zero-waste butchery has earned the restaurant international recognition, including repeated appearances on Latin America's 50 Best Restaurants list. The dining room is lively and informal despite the ambition of the food -- exposed brick, an open kitchen, and a buzzing bar upfront create a loud, communal, high-energy atmosphere rather than a hushed fine-dining setting. There is no extensive formal wine list; the focus is on caipirinhas, craft cocktails, and Brazilian beer that pair with the rich, fatty dishes. Reservations are notoriously difficult: the restaurant releases table bookings online weeks ahead and they are known to sell out within minutes, so walk-ins should expect a long wait or plan to eat at the bar instead.