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
- Region
- Midões · Tábua
- Season
- Year-round
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 reference sweetness is roughly half a kilogram of sugar per kilogram of flour. Smoke level and texture vary during the three-day cure.
At O Manhoso butcher in Midões and other businesses around Tábua municipality, where it is continuously available.
Rustic bread, aged cheese or young Dão red wine.
The Coimbra Region Gastronomic Charter attaches no specific ancient tradition to it, but recognises the singularity of a deliberately sweet sausage. Continuous production in Midões has made it a contemporary local speciality.
It is sold by O Manhoso butcher in Midões parish and at other businesses across Tábua municipality. Red cord provides the practical identification of the sugared version.
Sources: visitarganil.pt
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