Italian Pancetta

Under the name “Italian pancetta”, there are countless products in Italy, from pancetta afumicata – which is actually what we know as bacon or smoked bacon – even the great specialties such as pancetta piacentina and other DOP (Protected Designation of Origin) products.

Celery to replace curing salt when curing meat?

It is possible to use the celery powder or other vegetable that has nitrate naturally present in its composition to replace curing salt in the curing process of meats, such as sausages, sausages and salami?

Preparation of natural tripe

Natural casings are traditional casings and have some advantages over artificial casings, such as:

More natural flavor protection;
Softness, easy chewing and good digestion;
It has good absorption and retention of flavor and smoke aroma (from charcoal, wood chips or sawdust);
It has good elasticity and resists heat and pressure well;
They provide good twist when separating the sections from the sausages.

Salami preservation techniques

To better understand the relationship between food safety and the particular characteristics of each product, it is extremely important to understand all preservation techniques to apply or intentionally omit them according to the specific product desired. We often want to create products that deviate from the traditional, but to do so it is essential to understand what each change can result in food safety.

Dangerous pathogens in meat

Microorganisms can play very important roles in food, and it is possible to classify them into 3 groups, depending on the type of interaction between microorganism and food.

Natural meat tenderizers

These are agents found in natural sources whose proteolytic enzymes break down meat protein fibers into amino acids, giving them a much softer texture. The main certified and used natural softeners are salts, acids, drinks and fruits.

Can I use expired curing salt?

First make sure you understand how curing salt works. If you have questions about its functions in meat products, read the post curing salt what it is and how much to use Continue reading Posso usar sal de cura vencido?

Oleogel with rice bran wax on sausages

Rice bran wax and soybean oil as potential substitutes for pork fat in meat emulsions. Rice bran wax is vegetable wax extracted from rice bran oil. Continue reading Oleogel com cera de farelo de arroz em salsichas

Meat Preservation Guide

Humanity has preserved meat since the beginning of its history. Initially the techniques were basic and empirical, that is, there was no knowledge of how they worked, only practical knowledge that was passed from generation to generation. Society has evolved and preservation methods have become extremely elaborate and, in addition to preservation, gains in flavor and aroma have also gained ground. In some cases, preservation methods also increase the nitric quality of products. Continue reading Guia de preservação da carne