Brief description of the product (dimensions, color, aroma, texture): Typical dish of the village festivals, prepared in honor of St. Ignatius, in the month of February. In the wood oven, inside black clay pots, the pieces of mutton cook slowly, absorbing the aromas of the spices. The result is a tender and juicy meat, wrapped in a deep flavor, without losing the irresistible toasted touch of the oven.

Description: It is a traditional dish from the Parish of Vales do Rio, located in the Municipality of Covilhã, in Beira Interior, characterized by the mixture of rice cooked with pork and sausage, combined with the unique aroma of the serpão, traditionally served in the goat's belly. It is a community preparation associated with parties and gatherings, with a consistent texture and intense aroma, which inte-grates knowledge of healing, seasoning and confection transmitted in the village of Vales do Rio.

Description: Prepared dish, consisting of wild boar meat made in pieces, similar to asymmetrical cubes, dark in color, with some humidity, juicy, intense flavor, distinct aroma and smooth texture. The accompaniment to the dish usually consists of boiled potatoes, fruits (apples, roasted or boiled quince, "pear drunk"), vegetables (turnip greens, cabbage or boiled turnip greens), mushrooms or chestnuts.