Farinheira

Uncooked farinheira

Farinheira (Portuguese pronunciation: [fɐɾiˈɲɐjɾɐ]) is a Portuguese smoked sausage made mainly from wheat flour, pork fat and seasonings (white wine, paprika, salt and pepper). Its original recipe did not contain pork fat; it was invented by the Jews during the 15th century to deceive the Portuguese Inquisition by making them believe that they were converted to Christianity by showing they were eating pork. It has a yellow/brown colour and is served in traditional dishes like feijoada or cozido à portuguesa. It is also eaten on its own, roasted or fried. In modern versions, it is previously cooked, then peeled and mixed with scrambled eggs and served on bread or toast as a starter.

Although it resembles a chouriço or other meat sausage, its taste is not meaty; it's tangy (but not hot), with a doughy texture and has a somewhat sweet finish in the palate. It is never cooked sliced unlike other sausages since its dough like content would pour out of the skin during cooking.

Farinheira, cooked and sliced

Farinheiras with PGI

Some farinheiras made in Portugal have a PGI status:

See also

References

  1. ↑ Farinheira de Estremoz e Borba in the DOOR database of the European Union. Retrieved 2014-03-16.
  2. ↑ Farinheira de Portalegre in the DOOR database of the European Union. Retrieved 2014-03-16.

External links

Wikimedia Commons has media related to Farinheira.
This article is issued from Wikipedia - version of the Monday, May 26, 2014. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.