Copa or Coppa is an abbreviation of the Italian Capocollo, which in turn comes from the Latin “caput collum” and means neck, as pork neck meat is traditionally used to make this charcuterie delicacy.
I recommend reading the last recipe, which is the COLLAGEN FILM COPPA.
North American consumers want foods without additives, including meat, because they understand that meats free of hormones and antibiotics, industrialized products free of chemical additives and crops without the use of genetically modified seeds are “healthier” and “tastier”, that is which points out a report from Technomic Inc. Continue reading Consumidor quer alimentos naturais
Be careful when changing the proportions as the skin and fat from the drumstick will add moisture and flavor to the sausage. If you add too much chicken breast, the sausage will be dry, with little flavor and brittle when eaten. In terms of sausage, it is a light recipe because for this suggested proportion it is unnecessary to add more fat. But, if you prefer, add 10% of the weight of the meat in pork subcutaneous fat, chopped into 1 cm cubes. Continue reading Receita de linguiça de frango
All meat, especially when there is inaccuracy regarding origin and handling, can be contaminated with pathogenic microorganisms. Therefore, it is essential to follow some guidelines when cooking meat safely. Continue reading Temperatura e tempo para cocção segura de carnes
Unintentional mold – which was not added on purpose – in salami and other sausages in general is a negative sign, as its proliferation is very rapid and the vast majority of species have not been studied and produce some type of mycotoxin.
Continue reading Mofo no salame e em outros embutidos
Did you buy a great, red, beautiful meat, leave it in the fridge and when you took it out to prepare it, was it whole or with some darkened or brown spots? Should I throw away brown meat? Continue reading Entenda a cor da carne
Translation for types of beef cuts. Some cuts may not be exactly the same, as different cuts are made in each country. We seek to bring the list of similar cuts closer to each other. Keep in mind that there may be variations that, depending on the case, need to be taken into account when using in your recipes, as there may be variations in the amount of fat, meat and bone.
Continue reading Tradução de cortes de carne de boiTranslation for types of pork cuts. Some cuts may not be exactly the same, as different cuts are made in each country. We seek to bring the list of similar cuts closer to each other. Keep in mind that there may be variations that, depending on the case, need to be taken into account when using in your recipes, as there may be variations in the amount of fat, meat and bone.
| Cut in English | Cut in Portuguese |
|---|---|
| Pork Shoulder | Pork shoulder |
| Boston Butt | Top of pork shoulder |
| Pork Butt | Top of pork shoulder |
| PorkLoin | Pork loin |
| Pork Belly | bacon |
| Fatback | Layer of fat beneath the skin. |
| Lard | Lard |
| Leg/Ham | Pork shank |
| Rump | Top part of the pork shank |
| Shank | Lower part of the pork shank |
| Pork Rib | Pork rib |
| Pork Chop | Cutting a rib bone with the surrounding meat |
| Tenderloin Pork | Pork fillet |
| Pork Fillet | Pork fillet |
English 
Português do Brasil