Português 
English (UK)
Delimitation of the geographical area of production: Santa Maria Island. Azores.
Ingredients used: Pork Bucco; Pork; Bacon; carolino rice; sweet potato; ground pepper; green onion on sticks; chopped parsley; garlic; paprika; cinnamon; scented wine; wine vinegar; tangerine lemon; salt; cotton thread and needle for baking.
Preparation: Wash the belly very well and rub it with salt and tange-rine lemon, inside and out, and set aside; Finely chop the meat, bacon, parsley and onion, and set aside. In a bowl, mix the minced meats, bacon, parsley, garlic and onion; Add the local pepper, paprika, cinnamon, sweet wine, vinegar and tangerine lemon juice to the mixture, mix well and add salt. After everything is well involved, add the rice and mix again. Rinse the belly with clean water, to remove some salt, and start filling it with the preparation; sew the belly with the wellpacked filling and tie well at the end; Place the belly in a pan, to cook, in water seasoned with salt and pepper, so as not to lose flavor. Add the sweet potato to the pot to cook the bucho, when the potato is cooked the belly will also be. Once cold, the sauce (bucho) is cut into slices and can be served as a starter accompanied by sweet potatoes, or simply alone.
Product history: Sauces are the result of a complex labyrinth of flavors and confections. On an island where the colonizers experienced the fear of hunger and death, and the concern in defending themselves from pirate attacks and material needs. This sausage was another form of storage of the "pig economy", without much need for conservation beyond a little lard since it was already cooked) and the use of good quality raw material and another of lower value, in the making of a product.
