Description
The Farinheira de Estremoz e Borba PGI is a smoked sausage made principally from the fat of the Alentejana breed of pig with the addition of wheat flour, garlic, ground pepper, salt and water.
Production Area
Farinheira de Estremoz e Borba PGI is made in the municipal areas of Borba, Estremoz, Vila Viçosa and Alandroal, in the Évora district.
Production Method
The pigs are slaughtered between 10 and 18 months old (weighing a minimum of 90 kg). The fat is cut into pieces of less than 1 cm and the other ingredients are added: wheat flour, dried, ungerminated garlic, ground pepper, salt and water. Once the ingredients have been mixed together, the resulting paste is left to marinate for at least one day at a temperature of between 0°C and 5°C at 90% to 95% humidity. The mixture is then stuffed into beef intestine casings (washed in water, salt and vinegar) which are tied at the ends with red and white pure cotton string. The sausages are smoked slowly for four days at 30°C to 40°C over fires burning the local holm oak (azinheira) wood.
Appearance and Flavour
Farinheira de Estremoz e Borba PGI is in a horse shoe shape, between 8 cm and 15 cm long with a diameter of between 2 cm and 4 cm. It has a yellowish to orange colour and has a smooth appearance and a pasty and soft consistency. The fat is aromatic, not fibrous and soft. The flavour is pleasing and mild, with a hint of garlic and a well balanced taste between sweet and salty.
History
Farinheira de Estremoz e Borba PGI, like all the sausages made in the Estremoz and Borba area, has unique characteristics, not only because of the local climate but also because of the skill and tradition in sausage making still carried out today by the local population. Pig breeding has always supplied an alternative source of food in this area to compensate for the years when there has been a poor harvest. Food that was originally made to fill periods of scarcity has now become celebrated for its excellence.
Gastronomy
Farinheira de Estremoz e Borba PGI is conserved, as most types of sausage, in a cool and dry place. It is eaten boiled, roast or fried. It is an important ingredient for many famous traditional Portuguese dishes such as cozido à portuguesa, cozido de grão and favas guisadas. It can be eaten as a starter or as an aperitif.
Marketing
It is sold whole and often prepacked as Farinheira de Estremoz e Borba PGI. It is vacuum packaged, modified atmosphere and/or controller atmosphere packaged.
Distinctive Features
Farinheira de Estremoz e Borba PGI is made from the fat of the Alentejana breed of pig and its quality depends very much on the type of feed given to the pigs to fatten them up. The acorn, the principal ingredient in the feed, gives this sausage its unique flavour.
