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.
Farinheiras with PGI
Some farinheiras made in Portugal have a PGI status:
- Farinheira de Estremoz e Borba, from Estremoz and Borba area, PGI since 2004.
- Farinheira de Portalegre, from Portalegre area, (PGI) since 1997.
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