Português 
English (UK) Description (dimensions, colour, aroma, texture): Circular shape, slightly flattened. It has a crust on both sides, with the upper one cracked. Kernel of brown white tone, it is not porous and presents slight elasticity, that is, it is not hard and can crumble.
Particular characteristics (signs that highlight the uniqueness of the product): Slightly flattened circular cornbread.
Delimitation of the geographical area of production: Vale do Sousa.
Connection to the natural landscape: Bread has to do with the agricultural products that are produced in the fields of the region, such as flour.
Ingredients used: Corn flour, Rye flour, crescent and water.
Preparation: after being sifted into the dough bowl, the corn and rye flour are kneaded together with hot water seasoned with salt and crescent, natural yeast formed by a piece of dough recovered from the last firing and which has been kept. Once that operation is completed, the lid of the dough pan is closed and the dough is waited for to rise. It is noticed that the dough is yeasty when it begins to open cracks, crevices, and increases in volume.
While waiting, heat the oven with dry wood.
Thus, when leavened, the dough is removed from the portions and placed in the emboladeira, a wooden utensil used to shape the cornbread. Then separate the dough from the emboladeira, place it on a wooden shovel, sprinkle with a little more flour and insert it in the oven, which should already be at the ideal temperature to bake the cornbread. Before, however, the bread is introduced, the oven must be cleaned of the embers, an operation that was traditionally done with a ferrel and a broom broom. Usually the cooking time is about an hour.
Forms of commercialization: Commerce in the region.
Year-round product availability: Available year-round.
Product history: Very old tradition throughout the Vale do Sousa region.
Representativeness in local food: In the past, it was the only way to guarantee bread on the table for the whole family.
Availability of the product (in extinction, continuous supply, recovery): The manufacture of bread with the characteristics indicated in various places in the region continues to exist.
