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Description: light brown wet rice with a creamy texture.
Special characteristics: It is a dish that is made with the offal of the pig.
Species, varieties or breed: Pig.
Connection to the natural landscape: Product from local livestock.
Ingredients used: Lungs, heart, kidneys, tongue and throat of the pig, rice, onion, garlic, bay leaf, white wine, chilli olive oil and salt.
Preparation: In a pan, sauté the olive oil, bay leaf, onion and chopped garlic, add the finely chopped meats and let it sauté. Drizzle with white wine, add water and let it cook. When it is cooked, add the rice and finish it. It should be served very hot and naughty.
Know-how: Nothing to record.
Forms of commercialization: Not commercialized.
Product availability throughout the year: All year round.
Product history: Exploitation of pig viscera.
Representativeness in local food: It was made and consumed in the pig's "matadela".
Product Availability: Continuous Supply.
Other names: Lebe rice.
Geographical area of production: Municipality of Vagos and neighbouring locations.
