Tábua Sweet Farinheira
Also known as: Tábua Sweet Farinheira · Midões Sweet Sausage
A sweet flour, sugar and cinnamon sausage, smoked for three days and marked with red cord.
- Origin
- Midões · Tábua
- Place
- Midões · Tábua
- Region
- The Centre
- Category
- Cakes & Sweet Breads
- Season
- Year-round
- Evidence
- Well documented
Farinheira Doce de Tábua is a brown horseshoe-shaped sausage whose filling resembles a creamy cake paste. Wheat flour and white corn flour receive sugar, cinnamon, paprika, olive oil and a thick stock of bones and fat before being filled into salted bovine casing.
The pieces are tied with red cord so they cannot be confused with savoury farinheiras. They then mature for roughly three days over successive eucalyptus, alder and olive-wood fires, developing a smooth surface, smoky aroma and compact interior.
- wheat flour
- white corn flour
- sugar
- cinnamon
- paprika
- olive oil
- salted bovine casing
- water
- bones
- animal fat
Sweet and smoky with cinnamon, grain and rich fat; paprika adds aromatic warmth without making it hot.
The Midões formula documented in the Charter uses wheat and white maize flour, bone-and-fat stock, paprika, sugar and cinnamon. Products currently sold under the generic name Farinheira Doce may instead use pork meat and fat, bread and red-pepper paste, among other ingredients. Sharing a name does not make those formulas equivalent.
At producers and shops around Tábua municipality. Check the ingredients: Farinheira Doce is also used commercially for formulas different from the documented Midões recipe.
Rustic bread, aged cheese or young Dão red wine.
The Coimbra Region Gastronomic Charter documents the Midões formula without assigning it a specific ancient chronology. Tábua municipality's tourism promotion recognises both Farinheira and Farinheira Doce among the municipality's characteristic products, corroborating the territorial link without inventing a more remote origin.
In the recorded formula, red cord provides the practical identification of the sugared version.
Well documented
Identity supported by institutional, specialist or corroborating sources.
- visitarganil.pt/wp-content/uploads/2023/12/carta_gastrono_mica_jan2022_compacto.pdf (opens in a new tab)
- tabuaoencantodasbeiras.pt/oconcelho/a-gastronomia/ (opens in a new tab)
- saberintemporal.pt/produto/farinheira-doce-kg-2/ (opens in a new tab)
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