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.
Continue reading Boudin Blanc
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.
Continue reading MERGUEZ
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
This salami was made for those who wish to produce homemade salami without any additives or do not intend to purchase equipment. Using things available at home it is possible to make great salami. The only additional ingredient that cannot be missing is tripe, which was straight beef in this case. I used a mini wine cellar, which I have at home, for the drying/maturation process.
Continue reading Salame feito em casa, sem equipamentos e sem aditivos
It is not the curing salt (nitrite and/or nitrate) itself that is associated with cancer, but rather the nitrosamines, which are a secondary compound that, in certain circumstances, including our stomach, can be formed in the human body by consumption. of nitrite. Knowing this, the main question is: what is the biggest source of nitrite and nitrate in our food?
Continue reading Sal de cura causa câncer?
Peameal Bacon it is a type of unsmoked bacon. It is made from fat-free pork loin, cured in brine with salt, sugar and some seasonings, brushed with maple syrup and wrapped in ground yellow peas. It can be sliced and grilled, fried or baked. Served in breads or as a main dish. Yellow pea flour adds a crunchy touch to the peameal bacon.
Continue reading Peameal bacon
It is simple and rewarding to produce bacon by hand, it can be made both at home and in a professional kitchen or small refrigerator. The big advantage is the possibility of changing the seasonings, curing time, amount of salt and smoking or cooking. As bacon is an important ingredient in many dishes, changing its flavor can make a big difference in the final result of a preparation.
Continue reading Bacon defumado artesanal feito em casa
English 
Português do Brasil