Synonymous with abundant meals and family reunions, Leitoa à pururuca (Brazilian- style lechón) is a classic dish of celebration and tradition, especially in states such as Minas Gerais and São Paulo, where even the “fight” to get the best piece of the deliciously crispy skin is part of the ritual. Slaughtered after weaning, when it is two to three months old, the female pig is typically roasted and often stuffed or served with farofa (seasoned manioc flour). To produce the “pururuca” effect, that is, the crackling of the skin, it is bathed with very hot oil, becoming blistered and crispy.