Pork is a part of Minho’s gastronomic tradition. This cult is linked to the traditional ‘Matança do Porco’ – literally translated as the pig’s killing -, which happens during the winter months. For a unique flavor and texture, the pig must be raised and fed with potato, corn, vegetables and bran. This meat is typically used in ‘papas de sarrabulho’ and ‘rojões à minhota’.