Bola de Carne à Lavrador e Bola de Bacalhau

Description: Rectangle shape, brownish color, smoked meat/cod aroma; soft texture.

Special features: Shape of the ball and ingredients used.

Species, varieties or breeds: Pig, from which the sausages came out for cooking. Codfish.

Additional information on species, varieties and breeds: Wheat sowing, wheat harvesting, wheat treatment.

Delimitation of the geographical area of production: Municipality of Marco de Canaveses.

Ingredients used: For 10 kg of wheat: 10 kg of wheat flour; 7 L of wa-ter; 100g of salt; 2 kg of old dough.

Preparation: Dough: add the ingredients and wait between 2 to 3 hours inside the yeast boxes; Make small empels (balls) of the desired weight; Rise on screens for another 1 hour and bake between 200 and 220 ºC for 35 to 60 minutes, depending on the size. It will be stored inside the dough proofing box to serve as yeast for the next day.

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Forms of commercialization: Homemade product and events, parties, pilgrimages.

Product availability throughout the year: All year round.

Representativeness in local food: Accompaniment on festive days. It can serve as a starter and snack food.

Product availability: Continuous Offering.

Other names: Ball.

Source: Confraria do Anho Assado com Arroz de Forno

Photo - Preparation for meat ball.