Português 
English (UK) 
Description: Small, golden brown, crunchy.
Special characteristics: Veil that surrounds the intestines of the pig (redanho), cut small, so that after being made, they present a kind of frill.
Species, varieties or breeds: Pig.
Connection to the natural landscape: Product from local agriculture.
Ingredients used: Redanho.
Preparation: Cut the reins into small pieces, place in a pan or boiler, with a little water and salt. Bring to low heat, stir constantly until they are crispy, remove to a tray lined with absorbent paper.
Know-how: Stir constantly, frying, slowly, over low heat, preferably in the smudge.
Forms of marketing: In butchers and restaurants.
Product availability throughout the year: All year round.
Product history: The product was only available in the pig's "matadela" and was consumed with the sarrabulho.
Representativeness in local food: Currently, the product is con-sumed as starters in restaurants. It is also sold in butchers, to be made at home.
Product availability: In recovery.
Other designations: Rojões das tripas.
Geographical area of production: Municipality of Vagos and neighboring locations.
