Category: Meat

Parma Ham Serrano Ham Jamón Ibérico Ham

presunto de parma

The noblest and most expensive charcuterie product is, without a doubt, raw ham. The best quality ingredients, time, patience and an ancient empirical technique are the answer to the production of this ancient delicacy appreciated in all corners of the world. This perfect combination produces one of the finest meat foods ever created. Dry-aged hams were developed over time by European farmers as a way to preserve pork, without refrigeration, while waiting for the following year's slaughter period. Continue reading Presunto Parma Presunto Serrano Presunto Jamón Ibérico

Homemade bacon with smoked aroma

bacon caseiro

My first artisanal bacon It was quite simple, I used the most basic recipe possible, both in terms of ingredients and process. It was good, but with a mild, delicate flavor, a little far from the intensity of the bacon we are used to these days. This time I made the bacon using natural smoke flavoring and some additional ingredients to give it a more intense flavor. Continue reading Bacon caseiro com aroma de defumação

Artisan bacon

bacon artesanal frito

It is extremely 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 artesanal

Brazilian Pork Cutting Manual

cortes-suinos

The more than one hundred titles of pork cuts that are part of this manual certainly do not exhaust the dynamic subject of the gastronomic uses of this admirable animal protein. Through this work, however, the Brazilian Association of Pig Breeders (ABCS) uncovers a new and vigorous universe of uses in the Brazilian market for a product that is already globally renowned. Continue reading Manual Brasileiro de Cortes Suínos

What is sausage made of?

salsicha

Firstly, what is a sausage? The Ministry of Agriculture defines it as follows: “Sausage is understood as an industrialized meat product, obtained from the meat emulsion of one or more species of butcher animals, added ingredients, embedded in a natural or artificial casing or by extrusion process, and subjected to an appropriate thermal process. Note: Sausages may have an alternative process of dyeing, peeling, smoking and the use of fillings and sauces... It is a cooked product.” Continue reading Do que é feita a salsicha?

How to season barbecue meat

carne de churrasco

Firstly, it is important to highlight that the most relevant seasoning is salt, which is not just a seasoning, but also a functional additive, as in addition to imparting flavor and helping with the perception of taste, salt also has some special properties in meat. I will leave a suggestion for a seasoning mix, but I will focus on explaining the use of salt.

Continue reading Como temperar carne de churrasco

Salicornia or vegetable salt

Salicórnia

Salicornia, also known as green salt or vegetable salt, is a plant that supports high levels of salinity, and is therefore classified as a halophyte. It is widely used in Europe in salads to replace the addition of salt, but it is also widely consumed cooked. It tastes similar to asparagus. Continue reading Salicórnia o sal vegetal

Meat additives annex IN51/06 MAPA DIPOA

This Normative Instruction was REVOKED BY RDC 272 of 2019

Annex to MAPA Normative Instruction 51/2006 on the limits of use of food additives for meat products. Sodium nitrite, sodium nitrate, other preservatives, stabilizers, flavorings, colorings, flavor enhancers, humectants, acidulants, acidity regulators and antioxidants.

In doubt about how much to use of each additive? Use the Food Additive Calculator