Arroz de Sarrabulho à Moda de Ponte de Lima TSG

Also available:  Português 
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Description: “Arroz de Sarrabulho à moda de Ponte de Lima" is a dish in which the rice is cooked in a broth of various meats and accompanied by pieces of meat and sausages prepared specifically for this purpose. Also traditional is the flavouring with spices and vinegar or with white or red “vinho verde”. It is the result of a production method, which corresponds to a traditional practice for obtaining this foodstuff.
 
Particular characteristics: The "Arroz de Sarrabulho à moda de Ponte de Lima", is presented as a non-slogged rice, with plenty of dark brown broth, without clots and where the presence of shredded meat stands out. It has a fragrant aroma, with notes of cumin, bay leaf and lemon, and an intense flavour, slightly acidic with a pronounced presence of cumin, cloves and bay leaf. The set of compulsory meats and sausages; the beloura - presented in slices of homogeneous mass and uniform brown colour, with moderate aroma and flavour of bay leaf and garlic; the “chouriça de verde” (green sausage), moderately homogeneous mass where is possible to notice the presence of onion, and in whose aroma and slightly sweet flavour the presence of cumin, garlic and bay leaf is distinct; white tripe, of homogeneous light colour, with an aroma of garlic and bay leaf, and a slightly spicy flavour, but also with garlic, bay leaf and cumin; pork rojões, which are presented in the form of small cubes of meat from the leg of the pork, soft and succulent, of homogeneous golden colour, reflecting both in aroma and flavour, the garlic vines in which they have been seasoned; optional: pork belly; pork's liver, heart, stomach, blood, properly cooked and presented in small pieces fried in lard, and potatoes or chestnuts properly prepared.
 
Region: Ponte de Lima, district of Viana do Castelo.
 
 
 
 
Control plan
Control plan
 
 
 
Fonte do registo: Confraria Gastronómica do Sarrabulho