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
There are 4 most common types of casings:
Cheese production is a method of preserving milk, therefore it deserves our mention, after all, it is a delicious art that arises, like charcuterie, from the need to preserve food during the evolution and expansion of civilization. Continue reading Queijo Minas Frescal
English 
Português do Brasil