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FijiFlavors · Viana do Castelo
Rice cooked with pork, beef and chicken, pork blood and spices, served with rojões and sausages. The Municipality of Ponte de Lima, in the district of Viana do Castelo, calls it the hallmark of its gastronomy.
Traditional dish from Viana do Castelo
Also known as: arroz de sarrabulho, sarrabulho à moda de Ponte de Lima
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Arroz de sarrabulho à moda de Ponte de Lima — Viana do Castelo, Portugal
Arroz de sarrabulho in the style of Ponte de Lima is a dark, moist rice cooked in the broth of several meats — pork, beef and chicken — with pork blood and spices such as cumin. It is served with rojões (fried pieces of pork), sausages such as floured tripas and chouriça, liver, belouras and browned potatoes.
Ponte de Lima is a town in Alto Minho, on the banks of the Lima river, in the district of Viana do Castelo. The Municipality presents arroz de sarrabulho as the hallmark of its gastronomy and one of the drivers of the municipality's economy. In January, the town dedicates a gastronomic weekend to the dish, and on Domingo Gordo, before Lent, it is traditional to eat hearty dishes like sarrabulho.
According to those responsible for the certification request, the recipe was made in the manor houses and farmhouses of the region in the 17th century and moved to restaurants in the 19th century. The confraternity dedicated to the dish considers the cook Clara Penha (1836–1924) the major reference: in the early 20th century she brought sarrabulho, until then a family cuisine, to the table of her boarding house, and her niece kept the recipe on menus. Dozens of restaurants in the municipality serve the dish.
Arroz de Sarrabulho à moda de Ponte de Lima was registered by the European Union as a Traditional Speciality Guaranteed in 2025. The protection refers to the recipe and the method of preparation.
It is a winter dish and for long midday meals, meant to be shared at the table. It is typically accompanied by the region's vinho verde.
Arroz carolino rice, pork, beef and chicken, pork blood, cumin and other spices. Accompaniments: rojões, floured tripas, chouriça, liver, belouras and browned potatoes.
Hot, with rojões, sausages and potatoes on the side, to be shared at the table. It is usually accompanied by the region's vinho verde.
Mainly in winter. Ponte de Lima dedicates a gastronomic weekend to the dish in January, and it is traditional on Domingo Gordo.
Your questions
A rice cooked in the broth of pork, beef and chicken, with pork blood and spices, served with rojões, sausages, liver and potatoes.
It is a town in Alto Minho, on the banks of the Lima river, in the district of Viana do Castelo, in northern Portugal.
Mainly in winter. Ponte de Lima dedicates a gastronomic weekend to the dish in January, and it is traditional to eat it on Domingo Gordo, before Lent.
Flavors of Portugal
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Very moist sponge cake with an almost liquid center, eaten with a spoon. Made in Alfeizerão, in the municipality of Alcobaça, it is the region's best-known sweet according to Turismo de Portugal.
Suckling pig of one to one-and-a-half months, seasoned with garlic and pepper and roasted whole in a wood-fired oven until the skin becomes thin and crispy. Specialty of the Bairrada, centered in Mealhada, in the district of Aveiro.
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Thick cut of Mirandesa-breed beef grilled over charcoal with only coarse salt. Turismo de Portugal identifies it as typical of the Miranda do Douro region, in the district of Bragança.
Meat from an old goat marinated in red wine with garlic and bay leaf and cooked for hours in a clay pot in a wood-fired oven. A dish from the mountain ranges of the Coimbra district, where Miranda do Corvo and Vila Nova de Poiares compete for the title of capital.
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Almond paste sweet shaped like a loaf of bread, filled with egg sweet, chila and egg threads, served with marzipan olives. Created by the nuns of the Convento de Santa Helena do Calvário, in Évora.
Shellfish, fish or meat cooked in the copper two‑shell vessel that closes. Turismo de Portugal highlights clams in the cataplana among the traditional dishes of the Algarve.
Half-moon of puff pastry filled with egg sweet, almond and chila, brushed with sugar syrup. A legacy of the nuns of the former Convento de Santa Clara, now the seat of the Câmara de Guimarães.
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Pieces of beef seasoned with garlic, coarse salt and bay leaf, skewered on laurel sticks and grilled over embers. It is one of the most emblematic dishes of Madeira’s traditional cuisine, present at festivals and gatherings.
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Ginja liqueur, an acidic cherry from the region, served in small chocolate cups that are eaten afterwards. Tasting ginjinha in a chocolate cup is one of the things Turismo de Portugal recommends in Óbidos.
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Veal tripe stew with cured meats, white beans and carrot, served with rice. It is a historic Porto dish and the reason people from Porto are called tripeiros.
Hearty bean soup with pork and beef cuts, sausages and vegetables, served with a stone at the bottom of the pot. It is a traditional specialty guaranteed by the European Union and associated with Almeirim, in the district of Santarém.
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Fortified wine from the Porto denomination of origin, made with grapes from the Douro and linked to the cellars (caves) of Vila Nova de Gaia, where law concentrated the trade of this wine in 1926.
Crescent of crisp puff pastry filled with minced veal. It has a protected geographical indication from the European Union, with production restricted to the municipality of Chaves, in the district of Vila Real.
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