Maranho da Sertã
Also known as Maranho de Serta, Maranho da Sertã IGP
Castelo Branco, Portugal
Overview
Maranho da Sertã is a Portuguese stuffed stomach from the municipality of Sertã. A cleaned goat or sheep stomach, locally called bandouga, encloses a hand-mixed filling in which goat or sheep meat is the largest component. Carolino rice, mint, pork belly fat, ham, olive oil, white wine, salt and water are mandatory. The cooked product is bag- or C-shaped, rough-surfaced and visibly hand sewn.
Where it's from
The cut
Identity and terminology
The protected name uses da Sertã, meaning from Sertã. European registration in 2022 reserves it for compliant production, preparation and packaging within the municipality under the specification and control system. The source title Maranho de Serta loses both the correct Portuguese preposition and accent. A home recipe may teach the ingredient architecture, but it cannot confer PGI certification or erase the geographical production requirement.
Composition and characteristics
The interior is deliberately irregular. Pieces of goat or sheep meat and pork fat sit among swollen rice grains and green mint, with smaller notes from ham and optional chouriço. Mint and caprine or ovine meat should dominate the aroma. Unlike some neighbouring maranhos, the Sertã product excludes wild thyme, rejects synthetic casing and retains visible hand stitching. Those features are identity markers, not decorative options.
Production and process
Production begins with inspected natural bandouga. Chilled meat, belly fat, ham and optional chouriço are diced rather than emulsified, then mixed with dry Carolino rice, chopped mint, oil, wine, water and restrained seasoning. The stomach is filled loosely because rice expands, sewn by hand and cooked gently until the rice is tender and the cold point is safe. Large pieces require temperature verification and controlled cooling.
History and regional forms
Maranho expresses the pastoral economy of central Portugal, where goat and sheep husbandry, rice, pork preservation and abundant mint met in one thrifty but ceremonial dish. The Sertã reputation became strong enough to support a producer group, formal specification and independent control. PGI protection therefore connects the product's sensory reputation to a defined place and method rather than merely protecting a list of ingredients.
Use, storage and related products
Serve in thick slices, often warm, with potatoes, greens or a simple salad. The stomach should hold the filling intact while cutting without becoming tough. Cooked Maranho remains perishable and requires refrigeration unless served promptly. Distinguish it from haggis, chireta and generic goat-and-rice casings: related principles of stuffed offal do not override the Sertã specification or its protected name.
Recipe and cure
This is not a finished recipe. It is a window into how this meat is traditionally cured. Before you follow any process, run it through one of our curing calculators so the salt, cure and timings are right and safe for your own batch.
- Meat
- Goat meat, lean shoulder and leg
- Cut
- Goat meat, lean shoulder and leg
- Salt (%)
- 1.7
- Curing salt
- None
- Fermented
- No
- Starter or mould
- None; this product is not fermented
- Smoked
- No
- Maturation
- Refrigerate at 0–4°C; use within 4 days or freeze promptly
- Basis
- per 1,000 g goat meat
- Style
- Portuguese goat-and-rice stomach sausage following the PGI architecture
Ingredients
- Goat meat, lean shoulder and leg100% · 1000 g
- Carolino rice, dry27.7% · 514.5 g
- Fresh mint leaves, chopped8.6% · 85.5 g
- Streaky pork belly fat, diced35% · 350 g
- Cured ham, diced25% · 250 g
- Chouriço de carne, diced11.4% · 114.5 g
- Extra-virgin olive oil5.7% · 57 g
- Dry white wine9.2% · 171.5 g
- Cold water15.4% · 285.5 g
- Fresh lemon juice1.5% · 28.5 g
- Fine salt1.5% · 28.5 g
Method
- Clean and inspect the natural stomach thoroughly, keep it refrigerated and prepare food-safe needle and thread.
- Dice chilled goat, belly fat, ham and optional chouriço; rinse and drain the dry Carolino rice.
- Mix the meats, rice, mint, oil, wine, lemon juice, salt and most of the water evenly.
- Fill the stomach loosely enough for the rice to expand, add remaining water as needed and hand-sew the opening securely.
- Submerge in water held around 85–90°C and cook gently until the centre reaches 71°C and the rice is tender.
- Lift carefully and rest for ten minutes so the filling settles without tearing the casing.
Safety. Respect the PGI ingredient ranges and natural casing, avoid overfilling, verify a 71°C cold point, chill rapidly and reserve the PGI claim for certified Sertã production.