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.
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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.
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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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The cattle herd in Brazil It is immense, being among the largest in the world. According to IBGE, in 2019 there were 214.9 million head of cattle, which represents around a fifth of all livestock in the world. Mato Grosso is one of the main hubs for beef farming, which is perhaps why Cuiabana sausage has its original recipe from this region. But it was in the interior of São Paulo that the recipe gained fame and spread throughout the country. The cuiabana sausage is made with beef, coalho cheese, milk, salt, black pepper and goat/odor pepper or lady's finger pepper. There are several variations of cuiabana sausage, but the most characteristic ingredients are cheese, milk and pepper.
Continue reading Receita de Linguiça cuiabana
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