It is made with several ingredients that give it a unique and incomparable flavor compared to other products in its group, those powerful, full of calories and exquisite for your palate. But, most likely you don't know what farinato is, because we are talking about a typical delicacy of the more local gastronomy of three specific Spanish provinces. Wherever the raw material of Iberian It is famous to fill us up, an orange delight is born but it has nothing to do neither with the sobrasada nor with the chorizo lifelong. Since Salamanca, especially, to the stomach of the lover of this type of portentous food. We will tell you about this great product below.
Three points where they do know what farinato is
Before addressing its more historical origin, let's make it clear what is farinato. In this sausage achieved after combining various ingredients among which the pork fat Iberian. Although with this small brushstroke of information you may think that we are facing a popular delicacy such as blood sausage or sausage, It is not like this. Because its origin is very particular, specifically from the province of Salamanca and even more especially, from the traditional village of Rodrigo City, an enclave whose name already anticipates that it is almost like a city. The fortress that surrounds this destination - full of monuments and buildings from another era - make it an exceptional place. As much as one of his great local products which leads the gastronomic catalog.
Even said sausage gives its name to the villagers, who are known as the farinates, since this distinctive is also simpler than the original one: Mirobrigenses. Too heavy to pronounce, as well as to digest the mongrel familiar of sausages, sausages and blood sausages. Thus, in all Salamanca they taste very good what is farinato, a delicacy that has even had its own guarantee brand under the seal since 2007 'Ciudad Rodrigo'. Its production with Iberian pigs and not others is protected there. The result can be seen perfectly in the following image.
Salamanca chefs usually use it a lot for their creative recipes in which they fuse tradition with touches of modernity. But farinate always gives that most authentic element of the Castilian-Leonese region, which does not escape either the rich palate of Leon and Zamora, the other two provinces where you can find it.
A very special and different flavor
It is surprising that this food is little known in Spain, since its flavor is very special, is one of those different, unique and unmatched. So they allow their ingredients to be: lard, paprika, onion, cumin and anise next to the base of pan by which it is given shape and composition. His sausage appearance orange It is your hallmark at a glance. It is born from the cooking of all that mixture of elements in a cauldron over low heat, from the subsequent sausage in cow gut, of the smoked and of the ties in its two ends.
Thus, this technique of sobrasada is copied for greater benefit. The one that the diner can enjoy later in a traditional dish with fried eggs, although other uses include incorporating it into a delicious tortilla or also in the filling of croquettes. Of course, it must be remembered that the sausage, once prepared, must be reserved at least three days before consumption.
The «chorizo of the poor»
This is how this product has always been called, which now has a very prominent role in various culinary recipes. Thanks to your originality and quality, it has become a delicacy delicatessen. Potatoes, rice, empanadas or pasta they enjoy the best accompaniment with this sausage that is no longer "poor man's chorizo". Now that you know what is farinato you just have to travel to Salamanca (or Ciudad Rodrigo better) to taste the most indigenous. Another alternative is to buy it in stores online from Salamanca butcher shops like that of Carlos Macias o Iberian Rivas. Learn to prepare delicious recipes with this sausage meat that, from the Castilian-Leonese gastronomy, you can now reach any house in Spain. Wherever you are going to have it at your disposal to surprise your guests with prodigious, energetic but very tasty dishes.
