Receipt of Salami CIAUSCOLO IGP (Indicazione Geografica Protetta). The meat used must be between two and ten days old after slaughter, ensuring the appropriate degree of maturation. The meat must be ground in two or three steps. The diameter of the grinder disc holes must be progressively reduced until the last grinding with holes between 2 and 3 mm. The mixture obtained must be homogeneous. The fat content should vary between 32% and 42%.
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Germany, Italy, Spain, France and Portugal currently produce the best raw hams in the world. The word ham comes from Italian prosciutto, which in turn came from Latin pro (before) + exsuctus(exudation). In this recipe we will follow the recipe most similar to raw Parma ham (Prosciutto di Parma), of Italian origin. There are many variations and ways to arrive at a good product.
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1) reduced water loss during cooking;
2) increased tenderness and juiciness (no tasteless chicken breast with the injection);
3) flavor retention due to less loss of the meat's own juices during cooking.
The color of sausages is one of the quality parameters that most influence consumer choice. The manufacture of sausages (fresh or cooked) involves the addition of some additives, which, despite having different technological functions, have an effect on the color of the sausage. Among them, we have:
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Soppressata salami recipe. The name derives from the pressure action carried out during the drying of the product, giving it a flattened shape.
Soppressata is a type of salami recognized as a traditional Italian product and widespread in Calabria, Basilicata, Apulia, Abruzzo, Molise and Campania. Soppressata is believed to have originated in the Basilicata/Calabria region, according to writings dated 1719.
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In this recipe we use the pork belly cover, which is the upper part of the belly, with the fat having a predominant presence in the piece. We remove the skin, which was used in this pururuca recipe. It is a product similar to lardo, but the seasoning is intense to aid preservation and to be used in the preparation of other dishes, as an alternative source of fat to vegetable oils. But it can also be consumed pure, in bread and as a snack. With a good amount of maturation time, it acquires a wonderful flavor, similar to raw ham, but well seasoned.
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In addition to sausage, which is ubiquitous at Brazilian barbecues, and almost always made with pork, there are several other ways to take pork cuts to the barbecue.
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A Tuscan sausage It is a tradition in barbecue Brazilians. It's difficult to attend a barbecue without some Tuscan sausage. Made 100% with pork, garlic and herbs, it is loved by practically everyone. It's a classic of Brazilian cuisine! Learn how to make it at home. Homemade sausage is easier to make than you might think.
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Mixed double salami, homemade. This salami was made with beef ribs, loin and pork shank. It is very decorative and attractive for consumption, its preparation is simple and can be done at home using a cellar or a specific air-conditioned environment. It is also possible to do this in adapted refrigerators, as long as the maximum temperature is maintained at 14ºC, the humidity is close to 80% and there is some type of light and constant air circulation.
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Since ancient times, man has used different types of wraps or, as they are generically called, tripe, in the incessant search to preserve meat for longer. In ancient times, it was crucial to have a product with greater durability, whether for consumption during the long journeys of the time or for periods without food due to the intense cold.
Continue reading Tripas naturais ou artificiais? Escolha a tripa correta para salsichas e linguiças
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