The arrival of hens in Galicia took place with the Celts who, although they did not use these birds for food, they did use the roosters for cockfighting.

Traditionally, the roosters were reared in total freedom, with a natural diet which consisted basically of maize grains or flour, wheat, vegetables and herbs. This natural farming system gives the meat high levels of quality and a delicious and unique flavor.

In Galicia, at present, there are three different productions of poultry which are reared traditionally: the hen from Mos, the capón de Vilalba (the capon of Vilalba) and the rooster from Vila de Cruces.

The farmyard poultry "galo de curral", which was in the past a delicacy of big celebrations, is the main ingredient of the gastronomic festival held in the municipality of Vila de Cruces, in Pontevedra. This festivity is part of the European Network of Regional Culinary Heritage and visitors will be able to enjoy here a typical local product such as the rooster, agritourism cottages and in eateries or restaurants of the municipality.