The androlla is a typical sausage from the Viana region, which is made in fat casing, smoked like a chorizo and stuffed with pork ribs cut and marinated with meat, all seasoned with salt, sweet and hot bell pepper and a little garlic. It needs to be smoked for ten days and dried for about two months before it is ready to cook.

On Carnival Sunday in Viana do Bolo, the so-called “Fiesta de la Androlla” is celebrated, a multitudinous meal that takes place after the parade of the “fuliones” and that welcomes more than 3,000 diners inside the sports pavilion and its surroundings.
Accompanied by “cachelos” and “grelos”, in the festive atmosphere of the carnival, one of the most original in the province of Ourense.
Here the star character is the “boteiro” in charge of inaugurating the carnival parade. His costume consists of a black wooden mask topped by a screen with a wire frame covered with strips of colored tissue paper. His shirt is covered with fabric ribbons that form geometric or floral designs. Highly respected by the public, with his movements he has the ability to make his belt’s choccas, of different tones, sound as appropriate at any given moment.