The androlla is a typical sausage of the Viana region, which is made in fat casing, smoked like a chorizo, and filled with carved pork ribs and marinated with meat, all seasoned with salt, sweet and hot pepper and a little garlic. . It needs to be smoked for ten days and dried for about two months before it is ready to be cooked.
On Shrove Sunday, this product made with pork is the star product of the day in Viana do Bolo and many people come to taste it, accompanied with cachelos and grelos in the midst of the festive atmosphere typical of the Carnival, one one of the most authentic in the province of Ourense.
Here the typical character is the boteiro who, with his black wooden mask finished with a wire-framed screen covered with strips of coloured tissue paper and his jumping, is reminiscent of exotic cultures. It also draws attention to the colour of the fabric ribbons that cover his shirt, which form geometric or floral shapes. The boteiro is in charge of making way for the folións and maintaining the order of the troupe. Highly respected by the public, with his movements he has the ability to make the chocas (cowbells) on his belt, of varied pitch, to sound as they should at all times.
The parades of folións , accompanied by the boteiros.