This version of rojões is made with chunks of pork that were previously marinated in garlic and white wine. However, traditional Minho recipes often include roasted chestnuts, blood and flour cakes called belouras or bolachos, tripe, pork’s liver, and boiled blood.

Rojões Minho-style is typically enjoyed with potatoes, though it is not uncommon to serve it with a side of arroz de sarrabulho - rice with pork blood and bits of meat.