The androlla is a typical sausage from the Viana region, made in thick casing, smoked like a chorizo and filled with chopped and marinated pork ribs, all seasoned with salt, sweet and spicy paprika, and a bit of 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 Androlla Festival is celebrated, a massive meal that takes place after the fuliones parade and hosts more than 3,000 diners inside the sports pavilion and its surroundings.
Accompanied by cachelos and turnip greens, in the festive atmosphere typical of the carnival, one of the most original in the province of Ourense.
Here the star character is the “boteiro” responsible for inaugurating the carnival parade. His attire consists of: a black wooden mask topped with a screen with a wire frame covered with strips of colored tissue paper. His shirt is covered with fabric ribbons forming geometric or floral patterns. Highly respected by the public, with his movements he has the ability to make the bells on his belt, of different tones, sound as appropriate at each moment.