Recipe for spicy salami, smoked on the barbecue for an appetizer. In this recipe we made a salami with a very simple recipe, smoked on a common barbecue.
Continue reading Salaminho apimentado defumado na churrasqueira
Thick tripe is a traditional sausage from the southern region of Brazil, especially in Rio Grande do Sul. It is a mixture of condiments, vegetables, rice, tomatoes and different meats, which can be of pork, beef or poultry origin.
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PEIEX Campinas Center – Francisco Falsetti Xavier
The growth of artisanal products and producers of the most diverse types is evident to any attentive observer. Through an extensive literature review, Oliveira (2019) shows that over time consumers have shown behavioral changes in their relationship with food, and the increase in the search for artisanal products in recent years is the result of one of these changes. The interest in homemade goods has become a trend for several reasons ranging from the desire for healthier products to the attraction for something rescued from the past; a traditional form of production.
Continue reading O mercado de charcutaria artesanal no Brasil e as oportunidades no exterior: um chamado para pequenos produtores
Black ham ham is made with salted pork shank, then marinated in a mixture of black stout beer, brown sugar, sugar cane syrup and seasonings. These steps take 1 and a half months to complete. Then the black ham is hot smoked until it reaches an internal temperature of 65 to 72ºC.
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Boudin Blanc is a classic French sausage traditionally made at Christmas time. It uses whole milk and eggs, which gives it a very delicate, mousseline-like texture, very soft, similar in texture to a pudding. It is flavored with a mixture of spices called “quatre épices”, a combination of pepper, cinnamon, nutmeg and cloves, a seasoning that can be used in many other dishes.
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A spicy lamb sausage with roots in North Africa, the Maghreb region, which includes Morocco, Algeria and Tunisia. Merguez is very popular in France. It has the striking flavor of lamb meat and a bright red color from paprika and toasted red peppers.
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Preserving salami in paraffin is a very old technique for preserving salami and other matured sausages. Paraffin or beeswax can be used, the important thing is that the material used can be melted and applied to the finished sausage, so that, when it dries, it forms a perfect seal on the outside of the salami, protecting it from excessive moisture loss. and against contamination. It is similar to a vacuum, but with the added benefit of also protecting against light, which is one of the inducers of oxidation (rancidity).
Continue reading Salame conservado na parafina ou cera de abelha
This rustic salami was inspired by the traditional Portuguese salpicão, which is a sausage or, as they say in Portugal, sausage, made with pork loin, preferably from the Bísara breed, cut into cubes of approximately 5 cm, seasoned with wine, salt, garlic , bay leaves and pepper. After seasoning, it is left to marinate, or cure, for four days. Traditionally, salpicão is smoked and then aged, but in this variation it was made without smoking.
Continue reading Salame rústico embutido em fundo bovino e maturado por 51 dias
Recipe for chicken sausage with homemade smoked tomatoes, parmesan cheese and basil.
Continue reading Linguiça com tomate defumado, parmesão e manjericão
Sun-dried meat can be made with any beef, there is no specific cut but rather a process that must be followed. Unlike dried meat and jerky, sun-dried meat does not have much salt, just enough to season the meat. It is not a technique for prolonged preservation of meat, but rather for conservation for immediate, not immediate, preparation.
Continue reading Carne de sol nordestina de filé mignon
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