Description: Bread with a smooth crust and a very closed and regular crumb, typical of the kneading process to which the dough is subjected. It comes in a different shape and weight depending on the regions where it is produced. The most common forms in which it is presented are: Spouts (small units finished in a nozzle with a longitudinal cut); Regueifinhas (units with about 0,5 kg of snail-shaped dough); Regueifas (two sticks two palms long, plaited, with the final shape of a plaited ring and the surface decorated with donuts, rings and leaves); Callus (elongated mass whose ends are joined in the middle and creased with the hand in a cleaver); Redondo (dough flattened on biscuits whose surface is made into a square).

Description: Bread made from wheat and rye flour, with salt and baker's yeast. Its interior appearance is porous and coarse. It is about 40 to 50 cm in diameter and weighs between 1000 and 1500 g.

Description: Bread made from wheat flour, with salt, baker's yeast, brandy and olive oil from the region. Its inner appearance is porous and coarse. It is about 40 to 50 cm long and has a height of 2 cm, which can reach 4 cm at the ends. It weighs between 250 and 350 g.

Description: Bread made of rye and wheat flour mixture of about 10 to 15 cm diagonally, with an average weight of about 150 g and a height of about 5 cm. Its colour is crisp-yellow and has a firm and smooth consistency.

Description: Bread obtained from a very soft dough. It comes in three variants: 'white' when using type 55 flour, 'ordinary' when using type 65 flour and 'dark' when using type 80 flour. The crust is floured, made of very soft dough and sticks when handled, light and crispy in color. The crumb is irregular and «fevered», typical of a very soft, moist, elastic and coagulated dough. The taste is sharp and slightly acidic.

Description: Bread made with rye, wheat or corn flour, yeast and salt (1 handful). It is dark in color, acidic, slightly moist, with a thin crust and weight between 3 and 4 kg. It is cooked in a communal wood-fired oven. It has a rounded shape.