Hallaca filling is more elaborate than the standard tamale filling. Ingredients differ from region to region and from family to family but may include a combination of beef, pork, bacon, lard, onion, sweet pepper, red pepper, scallion, garlic, salt, pepper, oregano, cumin and some type of cooking wine or vinegar. In the version from the Venezuelan Andes hallacas are made with "guiso crudo" which differ from other versions because the meat filling is not pre-cooked. Some versions of the filling include leeks, Worcestershire sauce, mustard pickles, panela, or dark brown sugar. The stew is simmered over low heat slowly for several hours.