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.
Ingredients Used: The raw materials and auxiliary ingredients used to obtain the product "Arroz de Sarrabulho à moda de Ponte de Lima" are the Carolino Rice, Beloura, “Chouriça de Verde” (local sausage), White tripe and Pork Rojões. Other elements may also be included in the "Arroz de Sarrabulho à moda de Ponte de Lima", namely the stomach, liver, heart, lungs, blood, chestnuts and potatoes.
Ingredients for the rice's broth: Beef (preferably round goose), Pork (chops and aswan bone, preferably Bisaro or cross Bisaro breed), Chicken meat (preferably fatty). A meat sausage and some fresh pork spare ribs can also be used, Pork blood, to which red “vinho verde” vinegar was added, preferably, or red wine vinegar mixed with red “vinho verde” wine from the region.

Method of Preparation and Cooking: In a pan, cook all the meat in cold water, add some bay leaf, cloves, nutmeg, salt and pepper. Let the meat cook very well, removing the foam formed on the surface. Once the meat is cooked, remove everything from the heat. After the meat has cooled down, is shred. After adjusting the seasoning, remove any fat excess from the meat stock, bring it back to the boil and boil, adding water as needed. Add the rice. When it is half cooked, add the shredded meat and liquefied pork blood. Adjust the seasoning and boil until the rice is completely cooked. Add lemon juice, cloves and cumin powder and serve immediately.

Know how: Sarrabulho is part of the ethnic, family, home-made and traditional Minhoto recipe, a dish with an ancient tradition that appeared in the family context, either in highly refined kitchens or in the ploughmen's kitchen, associated with the tradition of slaughtering a pig. In Ribeira Lima, the Sarrabulho, more or less enriched, started to celebrate pilgrimages and cyclical festivities, new masses, engagements, weddings and births.
Forms of Commercialization: Restoration and Seasonal Fairs.

Product availability throughout the year: The Feira do Porco e as Delícias do Sarrabulho aims to promote the traditional knowledge and flavors of our gastronomy, crafts and rural tourism, as a way to promote new opportunities for the local economy, being aimed at local agents and entrepreneurs in the hotel and restaurant tourism sector.

Product history: The "Arroz de Sarrabulho à moda de Ponte de Lima" started its way in the restaurants at the beginning of the 20th century, by the hand of a famous cook, Clara Penha, and asserted itself in the daily menus of Ponte de Lima, by the hand of her niece, Belozinda Varela, zealous heir of her knowledge and faithful keeper of this unique dish. From this ancestral "family of Arroz de Sarrabulho" come numerous cooks, who still today perpetuate in their famous restaurants the "Arroz de Sarrabulho à moda de Ponte de Lima".
The genuineness of the Sarrabulho was maintained later, not only through the niece of Clara Penha, who continued the management of the family restaurant, but also by Rosa Paula, another of the promoters of the Sarrabulho, taking it to Viana do Castelo, at the time of the Festas da Agonia, where she cooked it in a tent. Other cooks, and their restaurants, became associated to the history of Arroz de Sarrabulho, contributing to the preservation of Ponte de Lima's cultural and gastronomic heritage.
 Publication in EU official journal
Publication in the Portuguese official journal 
Aviso n.º 5490 de 15.03.2023
Aviso (extrato) n.º 1035 de 17.01.2024
Fonte do registo: Confraria Gastronómica do Sarrabulho