The assessment of traditional products is important for the sustainability of agricultural systems and the preservation of a unique gastronomic heritage. The present study aims to determine the chemical composition of ?Galo de ?Barcelos?? (?Barcelos? Rooster) raw meat, used in the preparation of the typical Portuguese dish ?Roasted Rooster from ?Barcelos??, in order to evaluate and protect this gastronomic and cultural tradition. The influence of the genotype on the final product was verified, concerning total protein, and fat contents, and a favorable ratio of n-6/n-3 fatty acids of the Sasso line was compared to the ?Amarela? breed, contributing to the promotion of its gastronomic potential.