Farinheira (Portuguese pronunciation: [fɐɾiˈɲejɾɐ]) is a Portuguese smoked sausage made mainly from wheat flour, pork fat and seasonings (white wine, paprika, salt and pepper). 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 is 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.
- List of sausages
- List of smoked foods
- List of Portugal food and drink products with protected status
|This article needs additional citations for verification. (March 2014) (Learn how and when to remove this template message)|
|Wikimedia Commons has media related to Farinheira.|
|This meat-related article is a stub. You can help Wikipedia by expanding it.|