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Description: Corn, rye and wheat flour.
Special characteristics: Taste and Aroma.
Species, varieties or breeds: Pig.
Ingredients used: Corn flour, rye flour, wheat, yeast and various pork meats (e.g. sausage, sausage, smoked bacon, ham). Meats with a little fat.
Preparation: Mix the flours in a 3-1-1 ratio. + Yeast 25 g/kg. Knead the flours with hot water seasoned with salt and rest for about an hour. Ready to bake the cakes when the dough has a cracked appearance.
Know-how: The oven must be hot. The cakes are made by placing the meats previously cut into small pieces randomly on top of the cake and taking it to the oven.
Forms of commercialization: Homemade product / Sale by unit.
Product availability throughout the year: All year round.
Product history: A way that people have found to put the bread in the pan and at the same time to taste the meats of the smoked meat, the pork, in good harmony with the cornbread/rye.
Representativeness in local food: Moderate.
Product availability: Continuous.
