The article highlights the importance of gastronomy in the Carnival celebrations of Ourense, Spain, emphasizing that food is as vital to the festivities as the costumes worn. It describes the traditional dishes associated with the Galician Entroido, especially those made with pork after the slaughtering period in November, when various meats like chorizos and lacón reach their prime for creating hearty Galician stews during Carnival. The author underscores that desserts play a critical role in these celebrations, serving as the perfect finish to the meals.