Português 
English (UK) Delimitation of the geographical area of production: Alqueidão, Quiaios; Borda do Campo.
Preparation: To make the salt from butter, place a handful of salt in the bottom of a clay pot and then add the broth from the sturros, stirring with the handle of the wooden spoon to dissolve and so on, until there is a layer of butter on top. And it's ready.
Forms of commercialization: Not commercialized.
Product availability throughout the year: Only in some private homes.
Product history: Common to a large part of the territory where slaughter is part of the daily life of these people, they resemble seasoning salt, the most used in kitchens in times gone by, since clean salt was of little use. Thus, in the clay azado It was coated with liquid lard and rested for approximately a month, until it began to be used as a seasoning.
