Sausage made 100% by hand, without equipment. Making sausage at home is very easy, you just need the minimum ingredients and equipment. More than a unique flavor, it's a way to make sure you're only including quality ingredients. All functional additives are optional, so it is possible to make a great and healthy sausage without any chemical additives or excess fat.
Continue reading Linguiça de pernil com mandioca e bacon
The names of cuts of meat cattle in English vary depending on the region. We have created a list of translation of the most common types of beef cuts in English.
Continue reading Cortes de carne bovinos em inglês tradução
The Ministry of Agriculture, Livestock and Supply (Mapa) completed another stage in regulating the Art Seal throughout Brazil. It was published Normative Instruction No. 61 IN61 (https://www.in.gov.br/en/web/dou/-/instrucao-normativa-no-61-de-16-de-novembro-de-2020.-288997564), which establishes the regulation for the classification of artisanal meat products for the granting of the Art Seal.
Continue reading Selo Arte charcutaria embutidos
Coppa or capicola is an abbreviation of the Italian Capocollo, which in turn comes from the Latin “caput collum” and means neck, as pork neck meat is traditionally used to make this charcuterie delicacy. It can also be made with pork loin, which has much less fat than the neck. It is not difficult to make cups at home, but it is laborious as it takes a lot of time and you need to understand the processes involved to be sure of what is being done.
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Salami appetizer, homemade salami ready in 3 days. This salami was made by hand, using just 6 ingredients and was ready in 3 days. Anyone can do it at home without using sophisticated equipment. It is essential to use a reduced caliber casing (low diameter) so that the salami can dry quickly.
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Chistorra Navarra or Txistorra Navarra. It is a Spanish sausage made with pork meat and fat, salt, garlic and paprika (Spanish pepper). Typical of the Basque-Navarre region, in northern Spain, it is part of the classic Pintxos and Tapas Españolas. It is consumed grilled, roasted or fried. A great option for the barbecue.
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A Lincolnshire sausage It is made with pork and originates in the English county of Lincolnshire. A widely available variety in most UK butchers and supermarkets, the sausage is commonly dominated by sage, rather than the spicier flavor balance found in other English regional sausages such as Cumberland sausage.
Continue reading Receita de linguiça Lincolnshire
O codeguim or cudiguim is a variation brought to Brazil by Italian immigrants from cotechino, which is originally from Modena and follows controlled designation of origin (IGP) regulations. By regulation, the cotechino it can only be made from pork meat, fat and skin, salt and whole or crushed pepper.
Continue reading Receita de Codeguim, Cudiguim ou cotechino
Duck breast cooked at low temperature, sous vide style (without the use of a vacuum sealer) and cold smoked. It's a delicious recipe, the flavor of the smoked duck breast is very good. The process is easy to execute. The breast was packed in a plastic food bag, removed as much air as possible, closed with string and cooked at 80ºC for one hour. Cold smoking was done using a common barbecue, with apple sawdust over the embers.
Continue reading Peito de pato defumado sous vide
Skilandis is a high-quality, cold-cured and cold-smoked pork product. It is a Lithuanian specialty. The pork meat and fat is diced by hand and is traditionally stuffed into the pig's stomach and tied with string, giving the final product its distinctive rounded shape.
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