Porro

The porro is a musical style and dance from the Caribbean region of Colombia. It is a Colombian cumbia rhythm that developed into its own subgenre. It was originally a folkloric expression from the Sinú River area that evolved into a ballroom dance. It is played mostly by brass bands or orchestras and danced in couples.

The two types of folkloric porro are porro palitiao and porro tapao. The term "palitiao" is derived from the way the bombo drum is struck along its rim to produce the sound of a cowbell. This type of porro is associated with the Sinú River and its surrounding cities and towns. Most would agree on San Pelayo, Colombia, Córdoba as its place of birth. This is the reason why it can also take the name of porro pelayero. In orchestrated variants, porro palitiao or pelayero is known as gaita. See La Sonora Cordobesa and Pacho Galán for sample music of porro palitiao and gaita.

The porro tapao is associated with the savannas around Cartagena, Colombia. Its birthplace is believed to be the town of El Carmen de Bolívar, Colombia. In orchestrated forms, this type of porro gets the name of porro sabanero. See Lucho Bermúdez or Toto La Momposina for samples of porro sabanero.

Porro (disambiguation)

Porro is a Colombian musical style and dance.

Porro may refer also to:

People

Other uses

Porron

A porron (Catalan: porró in the singular, porrons in the plural) is a traditional glass wine pitcher, which holds 3/4 litre, typical of Catalonia and many regions of Spain like Castile and Aragon. It resembles a cross between a wine bottle and a watering can. The top of the bottle is narrow and can be sealed off with a cork. Stemming upwards from the bottom of the pitcher is a spout that gradually tapers off to a small opening. It is shaped such that the wine stored inside it will have minimal contact with the air, while being ready to be used at all times. Until the mid-twentieth century it was very common in homes, but the tradition is now being lost. The idea originated as a replacement to bota bags. Porrons are most commonly filled with regular wines, either white or red, but are also used to drink Cava, and a smaller version filled with a sweet, dessert wine (typically Grenache) is also common in Catalan restaurants. The lack of contact with the lips allows a group of people to share the same vessel without offending their sense of hygiene.