Português 
English (UK) 
Description: Bread made with rye flour, water, yeast, salt, streaky pork, beef chorizo and onion. The yeast is homemade and is obtained by leaving bread dough, from one day to the next, in a basin covered with a cloth and in a cool and airy place. Its shape is round or oval and its weight varies with size.
Region: North.
Other denominations: Bola Centeia.
Special feature: Rye bread with pieces of pork.
History: Mrs. Ana Gonçalves da Fonte, 73 years old (and 60 as a baker) and born in Montalegre, learned to bake bread with her grandmother and mother, now deceased, who used the «people's oven». Some time before the birth of Mrs. Ana and on the same street where the community oven still exists today, her mother built a granite oven lined with brick because "it takes less time to heat and bake", which is still used by Mrs. Ana da Fonte. This lady tells us that in the past the richest people used olive oil and the poorest only pork fat in the Bolas Cryeas. He also tells us that in our times there are still those who pour «a drop of oil» on the balls.
Use: Consumed mainly as a snack.
Know-how: In a bowl, pour rye flour and make a "central well" into which the yeast, salt and warm water are poured. It kneads very well. The dough is then placed in a basket, covered with cloths and in a place with a stable temperature, to rise. When leavened, it is extended in the dough pan in circles, with a thickness of 3cm. Place the onion and the meat cut into small pieces and cover with other thinner circles, pressing the ends of the dough with your thumbs until the circles are properly glued. Bake 15 minutes after the start of baking the rye bread, baking for an hour.
Source: Produtos Tradicionais Portugueses, Lisboa, DGDR, 2001
