Charcuterie or charcuterie, which is the original French term, is a food preparation technique that involves the processing and preservation of meat, generally through methods such as salting, curing, smoking and fermentation. The term “charcuterie” is of French origin and refers to a variety of cured and prepared meat products such as ham, salami, sausages, pâtés and other meat products.
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Can I use curing salt on chicken? There may be doubts regarding the use, or not, of curing salt in chicken and other poultry meat when smoking or in the production of chicken sausages.
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A Bresaola is a type of Italian cured meat known for its soft texture, delicate flavor and dark color. It is traditionally made from lean beef, usually from back cuts. The process of preparing the bresaola involves several steps, including salting, curing and maturation. Maturation generally lasts between two or three months until bresaola become rigid and turn dark red, almost purple. But the maturation process can be much longer, resulting in a product with an increasingly complex flavor.
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The relationship between nitrite, nitrate and cancer has been the subject of studies and debates in the scientific and health community. Nitrite (NO2-) and nitrate (NO3-) are chemical compounds that can be found naturally in various foods, mainly vegetables. They are also included in processed products such as cured meats.
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O corned beef It is beef that is initially treated in brine and then boiled over low heat so that it becomes very tender. The pieces of meat are usually cuts of what we commonly call diaper or flank steak. The origin of the name comes from the process of salting with coarse salt, which in English is called corn. Thus, it can be literally translated as meat with grains. It is usually canned for sale.
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Pastrami is a shortened and cured meat dish, usually made from beef, such as beef brisket. The process of preparing pastrami involves curing, seasoning, and then slowly cooking the meat, usually by smoking. The result is a flavorful, often lightly smoked meat that is often sliced thinly and used in sandwiches, such as the famous pastrami sandwich.
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A meat maturation, or “aging,” is one of the oldest methods of improving meat sensory, specifically the tenderness and flavor of beef. The process consists of resting the meat, maintaining a refrigerated temperature for a period of time to improve softness and improve the meat flavor.
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Want to make a salami? This recipe is the simplest to start on this journey. 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 fascinating!
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Sausage recipe for charcutiers' breakfast! Balanced and tasty, perfect for starting the day off right for those who know how to work and care for this sacred and magnificent food that is animal protein.
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Smoked ham recipe made 100% with chicken breast. Very low fat, light, delicious and nutritious! With little equipment, it is possible to make homemade products, with quality ingredients and the minimum additives necessary to have a safe product, which maintains the quality and distinctiveness of an artisanal product. Great to eat on cold cuts or as a snack with bread.
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