Description: Small pieces of lamb cooked and accompanied with rice.

Definition of the geographical area of production: Autonomous Region of the Azores.

Description: Made with pig's head cooked with onion, garlic, vinegar and water, seasoned with salt, pepper, parsley and other aromatic herbs. Vinegar, wine, and water are typically employed in 1:7:2 ratios.

Descrição: Carne de porco, entrecosto, toucinho e fígado de porco, temperados com alho, sal, pimenta da terra (malagueta) e vinho branco, que são cozinhados 24 h depois de temperados, até desaparecer toda a gordura.

Description: Slaughtered piglets weighing between 6 and 11 kg, roasted in a wood oven, with the feet and ears cut off. They are presented in the trade packaged in cardboard boxes.