Seasoned the day before with bay leaves, garlic, olive oil, parsley, onion, vinho verde and salt, it is left until the next day to absorb the intense flavour of the spices. The result is a dish with an unparalleled flavour, golden in colour and tasty, inspired by the cooking skills of our rural people. With a unique texture and succulence, it results in a tasty dish full of nuances.