The slaughter of pigs, which took place at the time of the transition of the year, was for centuries a ritual and a moment of celebration in the homes of the Azoreans. With pork meat, food is guaranteed for the following months using different means of preservation such as fat and salt. Cracklings and liver sauce are one of the dishes of Azorean gastronomy that emerged from the slaughter of the pig where there was no shortage of ranchos songs, local brandy and figs.<\/p>\n","protected":false},"excerpt":{"rendered":"