Confraternity ofArroz de SarrabulhoPonte de Lima style

TSG is a European Union quality label (Regulation EU 2024/1143) that protects recipes and products with traditional production methods, specific ingredients and techniques passed down through generations. Unlike PDO and PGI, TSG is not tied to a territory — it protects the authenticity of the recipe itself.

On 14 January 2025, through Commission Implementing Regulation (EU) 2025/98, the European Commission officially registered Arroz de Sarrabulho à Moda de Ponte de Lima as a Traditional Speciality Guaranteed. It was published in the Official Journal of the EU on 21 January 2025.

The recipe dates back to the 17th century, when it was prepared in the manor houses and farmsteads of the region. Several documents attest to the ancient preparation of the dish, notably a recipe very similar to the current one recorded in a correspondence copybook of Casa de Bertiandos between 1844 and 1850. Clara Penha (1836–1924) is considered the pioneer of contemporary gastronomy in Ponte de Lima and the great reference for the origin of this rice dish.

According to the official DGADR specifications: Carolino rice, beloura, chouriça de verde (fresh pork sausage), tripa branca (white tripe) and pork rojões (chunks). Pork offal (liver, heart, lungs), blood, potatoes or chestnuts may optionally be used. It is seasoned with cumin, bay leaf, cinnamon, garlic and vinho verde wine or vinegar.

The traditional pairing is red Vinho Verde, typical of the Minho region — particularly from the Vinhão grape variety. This full-bodied red wine balances the intensity of the meats and blood in the dish.