Brazilian Bacon Farofa Recipe

Today, I’m sharing my Brazilian Bacon Farofa recipe! If you’ve been here for a while, you might remember the everyday farofa I shared last year—the one that’s perfect for a cozy dinner with rice and beans. Well, this isn’t that farofa.

This is the farofa I make for special occasions. It’s the one I bring out for barbecues with friends and family, festive dinners, or even Christmas. It’s a little more dressed up, with bacon, sausage, and all the good stuff that makes people come back for seconds (or thirds). Think of it as my egg farofa’s fancier cousin.

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Brazilian Bacon Farofa Recipe

Ingredients:

Bacon and sausage: These bring that irresistible smokiness and richness. Sausage is optional, but if you’re using it, go for something like a farmer’s sausage. Farmer’s sausage would be closer to a “Calabresa Sausage” which is commonly used in Brazil.

Eggs: The eggs should be soft and fluffy—don’t overcook them!

Onions: These add sweetness and depth to the dish.

Cassava flour: I prefer the raw kind (farinha de mandioca crua), but you can also use the toasted kind (farinha de mandioca tostada). Both are used in Brazil. It’s simply a matter of personal preference. Try it both ways and see what you prefer.

Butter: Essential for that buttery, moist texture.

Fresh parsley: Adds a touch of brightness at the end.

Salt and pepper: To season everything to perfection.

Substitutions

• Want more bacon? Add more bacon! 
• Prefer a bit of sausage? Toss in extra. 
• Don’t want sausage or bacon? No problem! 
• If you’re skipping both, though, you’re pretty much making my egg farofa recipe (check it out next time), and you’ll need to use lots of butter to make up for the missing bacon fat.
• If it’s Christmas or you’re serving it as a festive delicious side dish, you can add raisins for that sweet-and-savory twist—a nod to Brazilian cuisine. Just don’t forget the onions; they’re a main ingredient and bring that slightly sweet, golden flavor we all love.

A quick note about the eggs: DO NOT overcook them. Nobody wants dry, rubbery eggs that taste like shoe soles. We want soft, pillowy eggs! Use low heat or medium heat, keep stirring, and pull them off the heat as soon as they’re cooked. Soft and fluffy eggs are key to a good farofa.

Which Cassava Flour Should I Use?

Cassava flour comes in two main types: crua (raw) and tostada (toasted). Both are traditional, but they taste different. While the toasted variety has a nutty, richer flavor, I actually prefer the raw (crua) version. It has a slightly lighter taste that feels more balanced to me, and it’s my go-to for farofa.

Either way, it’s worth hunting down cassava flour because, well, you can’t really substitute it with anything else. It’s the heart and soul of this recipe.

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How to Make Farofa

1. Cook the eggs first. Melt some butter in a skillet and scramble the eggs until just set. Don’t overdo it—we want them soft and pillowy. Set them aside.
2. Sizzle the bacon and sausage. Cook the bacon until crisp and golden brown, adding the sausage if you’re using it. Once done, remove them and let them drain on paper towels.
3. Soften the onions. In the same skillet, toss in the diced onions and let them cook until translucent and fragrant. The bacon fat left in the pan works wonders here.
4. Toast the raw cassava flour. Add butter and raw cassava flour to the skillet, along with a pinch of salt. Stir constantly to coat the flour in all that buttery goodness. Let it toast lightly—just enough to remove the raw edge.
5. Bring it all together. Add the cooked bacon, sausage, and scrambled eggs back into the skillet. Toss to combine, ensuring every bite is coated in that flavorful flour mixture.
6. Garnish with parsley. Just before serving, sprinkle with fresh parsley for a pop of color and flavor.

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How to Serve Farofa

Together with rice, I would say farofa is one of the most popular side dishes in Brazil. This Brazilian farofa recipe pairs perfectly with a plate of rice and beans or black bean stew   for a comforting meal. It’s also a fantastic addition to a barbecue—think smoky picanha.

It’s also a must-have at Christmas dinner, pairing beautifully with roasted meats and turkey. Honestly, though, it’s so good you might find excuses to make it for everyday meals too. Whether it’s your first time making farofa or your second time, remember the secret: buttery richness and a crunchy texture that comes from the right cassava flour.

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How to Store Farofa

If you somehow end up with leftovers (good luck with that!), store them in an airtight container in the fridge for up to 3 days. To reheat, just pop it into your microwave. You can also use a skillet to reheat it, but it might dry your eggs a little bit.

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Where to Find Cassava Flour

If you’re in the GTA, check out Tavora or Doce Nata Brazilian Market. You can also find it online from Brazilian specialty stores. Trust me, it’s worth the effort—it’s not farofa without it!

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Is Cassava Flour the Same as Tapioca Flour?

Not at all! These two are completely different. Tapioca flour is a white, fine powder, while cassava flour is light beige and has a coarse, granular texture. They’re made from the same plant, but they’re used in totally different ways.

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What About Seasoned Cassava Flour?

Not the same thing either! Seasoned cassava flour is basically pre-made farofa—just open the package and it’s ready to eat. While it’s convenient, you miss out on the fun (and flavor control) of making your own. This recipe lets you season it exactly how you like it, and trust me, it’s worth it.

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Let me know if you give this special-occasion farofa a try! It’s one of those dishes that people always remember—and ask for again. Its Brazilian restaurant worthy! and it won’t disappoint ❤️

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