Farinato is a sausage which contains no meat, just lard and a significant amount of flour. The sausage is popular in provinces of Salamanca, Zamora and León in Castlla-León region of Spain. There is a similar Portuguese sausage called Farinheira (“farinha” denotes flour in Portuguese). Originally, thought to be the food of poor people, Farinato has gained widespread acceptance to such a degree that a native of Ciudad Rodrigo (Rodrigo City) is nicknamed “farinato.”

White wheat bread, without crust450 g0.99 lb
Vegetable oil230 ml7.66 oz fl
Lard230 g0.50 lb
Flour90 g0.20 lb
Ingredients per 1000g (1 kg) of materials
Salt12 g2 tsp
Pimentón, sweet16 g8 tsp
Onion90 g1 medium
  1. Cook onion in water for 45 minutes. Drain.
  2. Grind onion, bread and lard together.
  3. Mix the ground mixture with all other ingredients.
  4. Stuff into 34-36 mm pork casings. Form 40 cm (16”) loops with ends tied together.
  5. Dry sausages at 18° C (64° F) for three days. In traditional production the sausages were hung in the kitchen above the wood fired stove for 3 days.
  6. Move sausage to a drying chamber and dry them at 12-14° C (53 -57° F), 75% humidity, for 15 days.
The sausage is ready to eat – serve cold or fried. Often used: pumpkin, aniseed and aguardiente (aniseed flavored liqueur).

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