One of the great Portuguese food traditions, bringing families and communities together for millennia, is the killing of the pig (matança do porco). An elaborate ritual which marks the end of raising the family pig over months and the beginning of preparing meat for the winter months. This is the time when all those fantastic Portuguese sausages and hams are made. For all the drama the event suggests, the killing itself is surprisingly clean and efficient, with everyone, from the grandmother to the younger child, having a role to play. The matança is a well rehearsed sequence of events, which ensures all parts of the pig are expertly prepared for consumption. Orelheira is the ear of the pig which is eaten fresh, salted or smoked. Its unique texture features on dishes such as feijoada (bean stew), or orelheira de coentrada, a rich coriander and garlic sauce. Orelheira is an example of how a simple inexpensive ingredient can be at the origin of true delicacies.