Português 
English (UK) 
Description: Brownish, soft.
Species, varieties or breeds (of associated animals): Pig blood.
Delimitation of the geographical area of production: Between the Douro and the Tâmega.
Ingredients used: Water, Pork Bone, Salt, Recessed Wheat Bread, Pig's Blood, sugar, red green wine, 1 tablespoon of a drop (lard), cinnamon to taste.
Preparation: Make a syrup with the water, the bone and a little salt. Cut the bread into very small pieces and add to the syrup (remove the 1st bone) along with the sugar and wine and bring to a boil. Add the blood (previously cooked) well crumbled and a spoonful of lard. Let it cook and flavour with a little cinnamon.
Forms of commercialization: Restaurants.
Year-round product availability: Limited.
Product history: Dish usually served on the day of the pig slaughter.
Representativeness in local food: Dish usually served as dessert on the day of the pig slaughter, and there was a habit that when you went to participate in the pig slaughter the expression "ir à sarrabulhada" was used.
