Português 
English (UK) 
Description: Small balls, about the size of a closed fist, made of bread dough, to which lard can be added, and which go into the oven only in flour.
Region: Alentejo.
Other denominations: Crackling Cake. Crackling Pie.
Variants: Ball with sausage or with another sausage, instead of cracklings.
Particularity: Balls of more or less spherical shape, small and stuffed with cracklings.
History: The snacks in the Alentejo are very rich and appear during all times of the year. Although the names of snacks, cakes, sweets, fried foods, etc., are the same as those of other regions, in general they are very different. It is the transparent simplicity of the manufacture of these cakes and snacks, with rare exceptions, that makes the execution of the recipes a real pleasure. They are usually very old rec-ipes and use products from the region such as finta bread dough, made with wheat flour milled in traditional millstones, cracklings, lard, etc.
Use: As a snack at any time of the day, as a snack and at breakfast.
Know-how: From the bread dough made with wheat flour, salt, yeast and water, after feint, a part is removed. From this dough, to which lard may or may not be added and kneaded again, some pieces the size of a closed fist, or smaller, are separated, which are filled with cracklings and floured. They go to the oven together with the bread.
Source: Produtos Tradicionais Portugueses, Lisboa, DGDR, 2001
