Usually made with pork top / inside round, this specialty of the Northeast region, particularly the Bahian Recôncavo, is produced by cutting the meat open in “blankets,” which are then salted and hot smoked over coals and hardwood. The interior gets a pink hue − a few minutes on the grill or skillet and the meat is ready to be served. The manufacturing process, centennial and handcrafted, does not have the approval of Anvisa (Brazilian Health Surveillance Agency), but that does deter many pubs, taverns, and restaurants of Salvador from using the ingredient in their recipes, mainly forArrumadinho (served with rice, black-eyed peas, tomato salsa and manioc flour) and Escondidinho (Brazilian-style shepherd’s pie).