Hailing from Minho, this traditional Portuguese stew typically combines pork and chicken meat with smoked salpicão and chouriço sausages, ham, corn flour, pig’s blood, and various seasonings and spices such as cumin, lemon, cloves, or nutmeg.

The dish was traditionally prepared in colder winter months when pigs were slaughtered, and fresh pig’s blood was readily available. Though it can be enjoyed on its own, the dish is commonly served as an accompaniment to rojões à moda do Minho, and it is recommended to pair it with Vinho Verde, a light and fresh Portuguese wine.