Destrinchando o bode: do abate a buchada na comunidade Queimada da Roça em São Lourenço do Piauí

Abstract

This monograph presents a research on the production of buchada de bode in the rural community Queimada da Roça, in the municipality of São Lourenço do Piauí. The objectives of this research were to identify the production stages, check the availability of raw materials and learn about the techniques used in the preparation of buchada de bode, and to present the main characteristics of this dish. The research was carried out in an exploratory and descriptive way with a qualitative approach and applied nature with field research. Part of the eating habits of the sertanejo, buchada de bode may have its production culture threatened, especially due to the concentration of labor with middle and elderly people and the little interest shown by young people in learning and producing this emblematic dish of northeastern Brazil.