To begin, preheat a large skillet over medium heat. This allows for even heating, ensuring the ingredients will cook without burning. Have your cassava flour measured and ready, as you will need it later in the process.

In the skillet, melt 2 tablespoons of butter (or heat olive oil) and sauté the diced bacon or sausage (if using) for about 4-5 minutes until crisp. Remove the bacon from the pan and set aside, but keep the rendered fat in the skillet, as it will add flavour to the farofa.

Add the remaining butter to the skillet, followed by the chopped onion. Sauté the onion for about 3-4 minutes until softened and golden. Stir frequently to avoid browning too much. Add the minced garlic, and cook for another minute until fragrant.

Lower the heat to medium-low. Add the cassava flour to the skillet with the onion and garlic mixture. Stir constantly to toast the flour evenly, ensuring it absorbs the flavors and becomes golden brown. This process should take around 6-8 minutes. Keep an eye on it to prevent burning, as cassava flour can toast quickly.

Season the farofa with salt and pepper to taste. Be mindful if you've used bacon or sausage, as they may already add saltiness to the dish. Adjust the seasoning accordingly for balance.

Once the cassava flour is evenly toasted, return the cooked bacon or sausage to the skillet. Stir well to combine, allowing the savoury flavors to blend with the toasted flour.

Remove the skillet from heat, and mix in the chopped parsley. The parsley adds a fresh touch to balance the rich flavors of the butter and bacon.

Serve the farofa warm alongside grilled meats, feijoada (Brazilian black bean stew), or other main dishes. For an enhanced presentation, garnish with a sprinkle of extra parsley and a squeeze of lime if desired.