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.
Continue reading Chistorra Navarra
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.
Continue reading Skilandis
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
O mold, fungus or mold is a very common problem in the production of salami, hearts or others sausages or whole pieces of meat from the delicatessen that go through curing/maturing processes. O mold It is a problem that must be taken seriously as some types can generate toxins. For more details on the types of mold, toxins and consumption of contaminated products, read the publication https://charcutaria.org/carnes/mofo-no-salame-e-em-outros-embutidos/
Continue reading Como eliminar o mofo na charcutaria?
Kilishi is dried meat traditional form of Nigeria and other arid or semi-arid areas of West Africa.
Continue reading Kilishi carne seca da Nigéria
Meat is a food item that spoils easily if it is not kept at temperatures close to 0 ° C. Therefore, in hot, subtropical and tropical countries, there is a strong habit of consuming fresh meat. However, in places with little infrastructure and during periods of slaughter (seasonal variations, periods of drought), all available meat cannot be consumed fresh and much of it is consequently lost. The cheapest and easiest process for preserving meat is drying with or without salt and sometimes combined with smoking.
Continue reading Como fazer Charque e Carne de Sol
The smoking process preserves and adds flavor to food. Hams, bacon, salmon, herring and oysters are often smoked. It's important to make a distinction between smoking for preservation (cooking with smoke) and smoking for texture and flavor. Generally, there are three different methods of smoking foods: hot smoking, cold smoking, and applying liquid or powdered smoke.
Continue reading Defumação fria e quente fumaça líqiuida e fumaça em pó
English 
Português do Brasil