Farinato
The farinato is a sausage from the province of Salamanca that appears in other provinces such as Zamora and León, where it is made with lard or pork fat, bread, flour, paprika, onion, garlic, salt, aniseed and brandy.
It is especially popular in Ciudad Rodrigo, where it is part of its ethnographic culture, to the point that in 2007 the "Farinato de Ciudad Rodrigo" Guarantee Mark was recognized and where its popularity has spread to the point that the native or resident of this town is known as "farinato", regardless of the official mirobrigense. It is a typical product of pig slaughter that is also present in other towns, such as Villademor de la Vega (León) where it was the protagonist of a tapas fair. Its popularity gave rise to its geographical expansion, as is the case of the mountain in León where it is called androjas. It is also known in neighboring Portugal under the name of farinheira.
Farinato, considered in the past as the "poor chorizo", has now been elevated to a central part of some of the Salamanca haute cuisine recipes and one of the most typical products that are made in the province of Salamanca.
Etymology
Its name derives from farina, a Latin word (and coinciding with the Leonese, which preserves the Latin word intact) with which flour was designated, a basic ingredient in the preparation of farinato. The Dictionary of the Spanish language (DRAE), in its 22nd edition, includes for farinato the meaning of "sausage of bread kneaded with lard, salt and pepper".
History
There are few written references to the origin of farinato and those that exist relate it to puches or puchas. Thus, the Dictionary of Authorities, published between 1726 and 1739, contains the meaning "farinetas" to which he gives the following meaning "the same as puches". The puches was a dough or soup made with the mixture of flour with melted pork fat and/or oil that must not have been a very appetizing dish. The Treasury of the Castilian or Spanish language by Sebastián de Covarrubias (1611) defines puches as "a kind of flour and oil stew, much used by the ancients before the invention of baking bread was found, Latin pultes."
Features
It is a product that is almost always stuffed, like sausages, in natural or synthetic casing and tied at its ends, which gives it the peculiar horseshoe shape that facilitates its storage. Its color is orange-red with brick-red hues.
Crafting
It is mainly made with breadcrumbs, lard and onion, seasoned with salt, paprika, cumin, garlic, onion, aniseed, brandy and a little olive oil.
Consumption
It is eaten fried, frequently with fried eggs: with one or several slices of fried farinato, the yolk of the fried egg is broken and mixed, thus eating the farinato smeared with the yolk. It can also be enjoyed grilled, spread on a slice of freshly toasted bread or in the form of a sandwich. It is also common to see a skewer or tapa in bars that consists of a fried quail egg, on toast, with a slice of fried farinato in the middle. Due to the small size of this type of egg, it fits perfectly on a single slice of farinato.
Sayings
- The pharaoh "pal" cat, the morcilla "pa" the hen, the chorizo "pa" who did it, and the loin I eat it.
- "Pan with bread, roasted pharaoh."