The most famous dish made with them, popular in the Midwest region, is Arroz com suã (rice cooked with pork backbones). In the countryside of South
and Southeast regions, they are cooked with cracked corn. Whatever the combination, pork backbones add heartiness to dishes – some of them, allegedly created during the long journeys of drovers in the hinterlands of the country. When cooked slowly on the stove or in a pressure cooker, the meat around the bones becomes very tender and tasty.