To begin, rinse the hog casings thoroughly inside and out under cold water. Soak them in warm water for at least 30 minutes. Transition to preparing the filling.

In a large bowl, combine wheat flour, sweet paprika, smoked paprika, salt, and white pepper. Mix well so the seasoning is evenly distributed. Move to blending in the wet ingredients.

Stir in the minced garlic and diced pork fat. The fat should be small enough to distribute evenly through the flour mixture. Continue to the liquid binding.

Pour in the white wine vinegar and gradually add water, mixing by hand until a thick, slightly sticky dough forms. Avoid over wetting, as the mixture should hold its shape. Transition to stuffing.

Fit your sausage stuffer with the soaked casing, leaving a few centimetres at the end untied. Spoon the mixture into the stuffer, working slowly to avoid air pockets. Proceed to filling.

Fill the casing gently but firmly, allowing space for twisting into 15–20cm lengths. Tie the ends securely with kitchen twine. Continue until all filling is used. Move to drying.

Hang the sausages in a cool, well-ventilated place for 12–24 hours to allow the casing to dry slightly. This helps the sausage hold its shape during smoking. Proceed to smoking.

Traditionally, Farinheira is cold smoked over oak or olive wood for 2–3 hours to impart a deep flavour. Ensure the temperature remains low to avoid cooking the filling. Transition to cooking before serving.

Place the smoked sausages in a pot of water with optional bay leaves. Simmer gently for 15–20 minutes until heated through and tender. Avoid boiling to prevent splitting. Move to plating.

Slice the Farinheira thickly and serve with boiled potatoes and sautéed greens. Presentation tip: Serve whole at the table before slicing for a rustic, authentic feel.