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).

Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs