Farinheira de Milho de Monchique

Description: Sausage of flour and meat. It can be presented in the market in bags of raw cloth or in thick pork casing. The length varies between 20 to 30 cm and the diameter is 5 to 10 cm.

Region: Algarve.

Other denominations: Morcela de Farinha.

Particularity: Bagged in whose composition includes corn flour and cinnamon, using the raw cloth (or, sometimes, the large intestine of the pig) as a wrapper.

History: As in practically all mountain areas, pig farming has been carried out since time immemorial. This fact is related to the need for the people of the mountains to guarantee their supply throughout the year, since the regular supply of fresh meat is not guaranteed due to the distance from urban areas and the difficulties in communication routes. The pig, through the products obtained from it, has assumed a preponderant role due to the relatively long possibility of its conservation, as long as it is prepared according to the technologies of the region's climate. It should also be noted the rarity (not explainable, as far as is known) of this method of preparing black pudding flour, namely in terms of the use of cinnamon and the filling in raw cloth.

Use: Farinheira was traditionally eaten for breakfast on the day after its preparation. It is eaten boiled or fried in lard.

Know-how: It is obtained from the Moorish broth (water, whole on-ion, salt, parsley and bay leaf) where the black pudding has been cooked, to which are added lean pork, minced, from the cleaning of the carcass, mesenteric pork fats, also chopped, corn flour and condiments salt, chopped garlic and onion, paths, parsley, pepper and cinnamon, this in a higher proportion than the other condiments. The dough obtained, after cooking, is introduced into bags of raw cloth (talegos) of varying length (20 to 30 cm), or in thick pork casing, tied with normal sewing thread, but resistant so as not to open. They cook in Moorish broth, between 2 and 4 hours. They dry in a ventilated place and should be consumed in a short time. They are currently preserved by freezing. It should be noted that the slaughter of the pig is always done when the moon is in its first quarter.

Source: Produtos Tradicionais Portugueses, Lisboa, DGDR, 2001