The Barreado is a typical dish from Paraná state in South Brazil, specially found in Morretes near Antonina in Paranaguá Bay. Its origin is a rite of Azorean people who came in the 18th century. The Barreado consists of a stewed meat, served with rice and farinha de mandioca. The secret is in preparing the in the clay pot for about twenty hours – enough to shred all the meat. Once cooked, the meat fibers are released resulting in a thick and tasty broth. To maintain the flavour of meat, you need to seal the pan with a batter of flour and water, a clay prepared to keep the steam inside the pot.