The Feijoada is a rather heavy dish that takes several hours to cook. Served at lunch time usually on Wednesdays and Saturdays. Prepared with black beans (feijão preto), with salted pork and charque products such as trimmings (ears, tail, feet), bacon, smoked costela de porco. and linguiça. The taste is strong, salty, but not spicy, although a Pimenta should be served. Feijoada is served with side dishes as rice, chopped collard, farofa, sliced oranges, fried bananas and torresmo. Usual apetizers are cachaça and caipirinha, then a cool cerveja.