O roast beef or roast beef It is an English-style beef, similar to cold meat, which is seared to obtain a golden exterior and roasted in the oven quickly, without completely cooking the center of the meat. The name comes from the English roast and beef. Well known by Brazilians thanks to the Beirut sandwich, very popular in São Paulo in Arab cuisine restaurants.
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What is Charque? By law in Brazil, beef jerky is the meat product obtained from beef, with added salt and subjected to a desiccation process. It is marketed as “beef jerky” or “salted and dried beef”, which can also be “dried meat” in the product description. It may contain meat from other animal species as long as, when sold, it is informed on the packaging.
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This salami was made using textile casing seasoned with peppers. Textile casing is a very easy way to apply a seasoned outer layer, or crust. In this case, textile casing was used with a crust of white and black pepper. The production process is similar to traditional salami, the only difference is the type of casing, or casing, used, which in this case is a special casing for this purpose.
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The salami type pepperoni It has intense seasoning and is widely consumed, especially in the USA, in the production of pizzas. Its original name is peperone and dates back to Roman times. The original version is drier, hotter and more spicy than the contemporary commercial version. I applied a recipe here that is more focused on the original version. The meat generally used is beef, but pork can be added to harmonize the flavor of the product.
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Pastrami is a cured and smoked meat, usually made from beef brisket. It is seasoned with a blend of spices, slowly smoked and then sliced to serve. Pastrami is known for its strong flavor and succulent texture, making it a popular ingredient in sandwiches, salads and various dishes. It is especially famous in Jewish cuisine and associated with New York delis.
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This is a typical sausage from Catalonia, one of the most traditional regions in Spain. It is thinner than traditional salami, made from pork, preferably Iberian, fed with acorns. It uses little or no seasoning. This way the flavor of the meat is brought out. Ideally, the production process should take between three and four months. The longer the curing time, the drier and darker red the Catalan fuet will be.
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Handmade, fermented salami, without a grinder and without casing, with a cashew nut and almond crust.
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Want to make a salami? This recipe is the simplest to start on this journey. Salami is one of the simplest and most exuberant forms of meat processing. It's an alchemy that transforms a piece of raw meat into an extremely tasty and durable product. Creating a quality product by exposing a piece of meat to time, without any type of cooking, is fascinating!
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Sausage recipe for charcutiers' breakfast! Balanced and tasty, perfect for starting the day off right for those who know how to work and care for this sacred and magnificent food that is animal protein.
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Smoked ham recipe made 100% with chicken breast. Very low fat, light, delicious and nutritious! With little equipment, it is possible to make homemade products, with quality ingredients and the minimum additives necessary to have a safe product, which maintains the quality and distinctiveness of an artisanal product. Great to eat on cold cuts or as a snack with bread.
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