Potatiskorv (or värmlandskorv) is a regional Swedish sausage from Värmland, made with ground pork, beef, onion and potato. Traditionally, Potatiskorv is served hot at Christmas in Värmland and throughout Sweden. “Potatiskorv” is what this sausage is called in Värmland, while in most of Sweden it is called “värmlandskorv”.
Continue reading Värmlandskorv Potatiskorv linguiça de batata Sueca
Frankfurter It is the typical sausage used to prepare hot dogs, or hot dogs, as they were originally called in the United States. It is a strongly seasoned sausage, traditionally made with a mixture of beef and pork or just beef. They can be just smoked or lightly smoked and then cooked in water. They are ready-to-eat products and can be consumed cold or heated moments before consumption. A common mistake is to overcook them in boiling water, leaving them swollen. The correct thing is just a quick warm-up.
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Salmonella is a genus of bacteria, commonly called salmonella, belonging to the Enterobacteriaceae family, and has been known for more than a century.
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The name Coppiette comes from the form of preparation that is originally made with two thin and long slices of meat, which are hung in strips tied with a string in “doubles”, “pairs” or “couples”. Romane designates the region in which this type of preparation originated.
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Salamitos is a product from Sadia (BRF) which describes it as “snack 100% salami from Sadia that does not require refrigeration. Just open and eat anytime or anywhere!“. In short, it is a salami with a very small diameter and ready to eat, without the need for refrigeration. A pocket-friendly source of protein. It can replace “social club” crackers and cereal bars for out-of-hours snacks. It is an alternative rich in protein, free from vegetable fats (hydrogenated, from transgenic and/or interesterified sources) and with a very low level of carbohydrates.
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Serrano, Iberian Ham, Pata Negra, Prosciutto, Parma Ham? Understand the fundamental differences between these, the greatest delicacies in charcuterie. Products that take up to 3 years to be ready.
Continue reading Qual é a diferença entre os presuntos crus?
Dry Rub is a mixture of dry seasonings that is applied to flavor meat before it goes into the oven, grill or barbecue. It is very common in North American barbecues. When applying dry rub to meat, it is necessary to cover the entire exterior of the meat with a layer of the condiment and leave it to rest for a few hours. The dry rub will slowly penetrate the inside of the meat and transfer all the flavor evenly throughout the piece. The exterior of the meat will have a stronger and more intense layer, with a very caramelized color given by the sugar that usually makes up the dry rub.
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Under the name “Italian pancetta”, there are countless products in Italy, from pancetta afumicata – which is actually what we know as bacon or smoked bacon – even the great specialties such as pancetta piacentina and other DOP (Protected Designation of Origin) products.
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It is possible to use the celery powder or other vegetable that has nitrate naturally present in its composition to replace curing salt in the curing process of meats, such as sausages, sausages and salami?
Continue reading Aipo para substituir o sal de cura na cura de carnes?
Hamburger salami is a recipe brought by German immigrants who arrived in Brazil mainly in the southern region of the country. Hamburger salami follows the traditional German salami recipe, in this case the recipe from the city of Hamburg. Salamis in Germany, unlike Italy, are often smoked before going through the drying/curing/maturation process, which is the loss of weight and gain of aromas and flavors through prolonged exposure to time.
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