Category: Recipes

Handmade sirloin capicola

copa lombo

Loin capicola or lonzino is a product made from pork loin, with or without a layer of fat, generally fermented, dried and cured at controlled temperature and humidity. It is important to highlight that there are several ways to produce capicola and there is no single correct way, but it is very important to follow the basic principles that guarantee a final product without serious defects or high risks of contamination. Remember that it is raw meat that has been kept exposed to air for months, without harsh chemical treatment or extreme temperatures. Continue reading Copa lombo artesanal

Handmade salami

Salame artesanal

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 something fascinating! Continue reading Salame artesanal

Homemade pepperoni recipe

Pepperoni salami has a strong seasoning and is widely consumed, especially in the USA, due to its extensive use in the production of pizzas. Its original name is peperone (in free translation it means large pepper) and it 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. Continue reading Receita de pepperoni caseiro

Chicken sausage recipe

linguiça de frango

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

Italian salami cacciatore recipe

salame cacciatore

Cacciatore It means hunter in Italian and originated from the consumption of this salami during hunting, as it was easy to transport and did not spoil. It is usually 15 to 18 centimeters long and is cured with spices, wine and herbs. It's great to accompany a good cheese and Italian bread. Continue reading Receita de salame italiano cacciatore

Is barbecue bad for your health?

Meat roasted on a barbecue, which by default has direct exposure to smoke from burning charcoal, is equivalent to a rapid and very hot smoking process, therefore it will inevitably contain particles of aromatic hydrocarbons, which are responsible for the specific flavor of the whole and any edible product that is exposed to smoke from burning any organic material. Continue reading Churrasco faz mal à saúde?