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Characteristic of our region, it is a well known sausage that accompany the highly tasteful rice of “sarrabulho” (a stew made of curdled blood of a pig). With a strong and distinctive aroma, after being stuffed and boiled or roasted slightly it should always be served very hot. It is a delicacy prepared with different meats, omentum, onion, blood, parsley, salt and seasonings.

Sarrabulhas
  • Smoked
  • Stuffed
  • Boiled