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 crust||450 g||0.99 lb|
|Vegetable oil||230 ml||7.66 oz fl|
|Lard||230 g||0.50 lb|
|Flour||90 g||0.20 lb|
Ingredients per 1000g (1 kg) of materials
|Salt||12 g||2 tsp|
|Pimentón, sweet||16 g||8 tsp|
|Onion||90 g||1 medium|
- Cook onion in water for 45 minutes. Drain.
- Grind onion, bread and lard together.
- Mix the ground mixture with all other ingredients.
- Stuff into 34-36 mm pork casings. Form 40 cm (16”) loops with ends tied together.
- 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.
- 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).