Farinheira de Estremoz e Borba

This sausage is made with fatty cuts of pork taken from the Alentejo breed of pigs with the addition of wheat flour, garlic, paprika, salt, and water. The animals are fattened and fed mostly on acorns, which imparts a distinctive flavor to their meat.

The meat is cut into small pieces and mixed with seasonings, after which it is stuffed into sausage casings and smoked slowly over an oak fire. The final product is a horseshoe-shaped sausage that is yellow to orange in color, with a semi-soft, pasty texture.

The flavor is pleasant and slightly sweet with hints of garlic and a fine balance between sweet and savory. It can be consumed boiled, roasted, or fried, and it's also commonly served as an appetizer or paired with aperitifs.