Always associated to ‘Matança do porco’ – literally translated as the pig’s killing – this delicatessen product emerged from the need to take advantage of all the pork, including the bloody parts, which had to be preserved for a while and then consumed. The quality of this product depends on the pig’s breed and on the origin of the meat, as well as on what the animal was fed with. It is used in dishes like ‘papas de sarrabulho’ e ‘ rojões à moda do Minho’.