Salami is one of the simplest and most exuberant forms of meat processing. It's an alchemy that transforms a piece of raw meat into an extremely tasty and durable product. Creating a quality product by exposing a piece of meat to time, without any type of cooking, is something fascinating! Continue reading Salame artesanal
Pepperoni salami has a strong seasoning and is widely consumed, especially in the USA, due to its extensive use in the production of pizzas. Its original name is peperone (in free translation it means large pepper) and it dates back to Roman times. The original version is drier, hotter and more spicy than the contemporary commercial version. I applied a recipe here that is more focused on the original version. Continue reading Receita de pepperoni caseiro
Balance brine follows the same principle as traditional brine, but aims to achieve total salt balance between all elements of the brine, such as meat and water, but it is also possible to apply this brine to vegetables. It is the easiest and safest technique, but it is slower than brine with a high amount of salt. Continue reading Salmoura por equilíbrio
Unintentional mold – which was not added on purpose – in salami and other sausages in general is a negative sign, as its proliferation is very rapid and the vast majority of species have not been studied and produce some type of mycotoxin.
Continue reading Mofo no salame e em outros embutidosTranslation for types of beef cuts. Some cuts may not be exactly the same, as different cuts are made in each country. We seek to bring the list of similar cuts closer to each other. Keep in mind that there may be variations that, depending on the case, need to be taken into account when using in your recipes, as there may be variations in the amount of fat, meat and bone.
Continue reading Tradução de cortes de carne de boiTranslation for types of pork cuts. Some cuts may not be exactly the same, as different cuts are made in each country. We seek to bring the list of similar cuts closer to each other. Keep in mind that there may be variations that, depending on the case, need to be taken into account when using in your recipes, as there may be variations in the amount of fat, meat and bone.
| Cut in English | Cut in Portuguese |
|---|---|
| Pork Shoulder | Pork shoulder |
| Boston Butt | Top of pork shoulder |
| Pork Butt | Top of pork shoulder |
| PorkLoin | Pork loin |
| Pork Belly | bacon |
| Fatback | Layer of fat beneath the skin. |
| Lard | Lard |
| Leg/Ham | Pork shank |
| Rump | Top part of the pork shank |
| Shank | Lower part of the pork shank |
| Pork Rib | Pork rib |
| Pork Chop | Cutting a rib bone with the surrounding meat |
| Tenderloin Pork | Pork fillet |
| Pork Fillet | Pork fillet |
Meat roasted on a barbecue, which by default has direct exposure to smoke from burning charcoal, is equivalent to a rapid and very hot smoking process, therefore it will inevitably contain particles of aromatic hydrocarbons, which are responsible for the specific flavor of the whole and any edible product that is exposed to smoke from burning any organic material. Continue reading Churrasco faz mal à saúde?
Salt flower is a name widely used in haute cuisine by chefs, but, after all, What is “flower of salt”? It is the thin layer of crystals that forms on the surface of salt flats, it is not refined, that is, it does not undergo any type of chemical treatment, therefore it does not lose its natural and unique characteristics. Continue reading O que é flor de sal?
Real sausage is an emulsified mixture of meat, fat and seasoning. The basic difference between a sausage and a sausage lies in the proportions of these ingredients and the emulsification techniques, which transform the mixture into a homogeneous and creamy mass, often aerated due to the type of process adopted.
Continue reading Como fazer salsicha?
First of all, it is necessary to understand that any table salt, regardless of its origin, will be considered refined when it goes through a process of washing, grinding, centrifuging and then drying at a high temperature. Then, through sieving, the “impurities” are separated and removed. Continue reading Sal marinho, Sal grosso e Flor de Sal
English 
Português do Brasil