Papas de sarrabulho is a hearty traditional dish of the North of Portugal, rooted in the Minho region near Porto. It is a substantial winter dish, a thick preparation that belongs to the rural cooking of the northern countryside.
The dish is made by cooking various meats — typically chicken and pork, along with smoked meats, sausage and ham — and then thickening the broth with bread and pig's blood into a thick, porridge-like consistency, seasoned with cumin and a touch of lemon. The word sarrabulho refers to this dish of cooked blood.
It is a robust, deeply traditional dish, most associated with the colder months and with the rituals of the matança, the traditional pig slaughter. Often served with rojões — chunks of fried pork — papas de sarrabulho is a taste of the strong, rustic country cooking of northern Portugal.
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Papas de sarrabulho
Highlights
- A hearty traditional dish of the North, rooted in the Minho
- Various meats cooked and thickened with bread and pig's blood
- A thick, porridge-like consistency, seasoned with cumin
- Associated with winter and the traditional pig slaughter
- Often served with rojões, chunks of fried pork
Frequently asked questions
What is papas de sarrabulho?
It is a hearty northern Portuguese dish of cooked meats thickened with bread and pig's blood into a thick, porridge-like consistency.
Where is the dish from?
It is rooted in the Minho region near Porto and belongs to the rural cooking of the northern countryside.
When is papas de sarrabulho eaten?
It is a robust winter dish, most associated with the colder months and the rituals of the traditional pig slaughter.