Author: Eduardo Artisanal Charcuterie

Finocchiona Italian Salami

salame finocchiona

O Tuscan Salami is typical of Italy and is also known as finacchiona. Tuscan Italian Salami Finocchiona originates in the Middle Ages, between the 14th and 15th centuries. It is a salami that contains fennel, or finacchio in Italian, which is why it is also known as fenocchiona. It is a salami that is generally thick and has medium or long maturation. Fennel was initially used to replace black pepper, which was a much more expensive ingredient. The product became popular and is now produced in several regions of Italy.

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Natural casing, collagen, cellulose and plastic. Which one to use? Advantages and disadvantages.

tripas colageno porco celulose plastica

Natural casings are made from animal intestines, usually pig, sheep or beef. They are carefully cleaned and processed to remove any residue and to ensure they are safe for food use. Natural casings are more fragile than artificial casings and tend to be more difficult to handle during the filling process.

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Cheddar and bacon sausage recipe

cheddar e bacon linguiça churrasco

Cheddar Cheese and Bacon Sausage: The combination of cheddar cheese and bacon is a delicious and very popular mix in many dishes. Aged cheddar cheese has a rich flavor with a slight hint of acidity, while bacon adds a smoky flavor. Together, cheddar cheese and bacon create an irresistible contrast of flavors.

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How is bacon made?

bacon defumado artesanal

Bacon comes from a whole cut of pork called pancetta, which is delimited by four cuts that give it a rectangular shape: an upper cut, along the backbone; a lower cut, from the breast and belly; a front cut, which goes from the end of the loin and ends at the tip of the sternum; and the last, posterior cut, which continues along the end of the ham and goes all the way to the leg. The skin is removed from this cut, which is made up of two layers: a layer of meat mixed with fat and a layer of fat.

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How is Jamón Ibérico de Bellota made?

prosciutto crudo presunto cru dry cured ham jamón

There are different types of Spanish hams, but the type of hams Jamón Ibérico de Bellota are considered the most expensive and exclusive. These hams are made from Iberian pigs fed exclusively with acorns (oak fruits) during their fattening phase, generally in the autumn months. Pigs are raised in specific areas of Spain, such as the Andalusia region, and are slaughtered and processed in a traditional way. The maturation process of these hams can take 24 to 36 months in controlled environments and is considered an art that requires a lot of knowledge and skill. The result is a ham rich in flavor, with a smooth texture and complex aromas, making it a highly valued and coveted gourmet product. Some examples of Jamón Ibérico de Bellota considered the most expensive include Jabugo, Guijuelo, Extremadura and Los Pedroches.

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