Handmade, fermented salami, without a grinder and without casing, with a cashew nut and almond crust.
Continue reading Salame com crosta de caju e amêndoas, sem tripaSalami with cashew and almond crust, without casing
Category: Recipes
SIMPLE SALAM FOR BEGINNERS
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!
Continue reading SALAME SIMPLES PARA INICIANTESGood Morning Sausage
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.
Continue reading Linguiça Bom DiaHomemade smoked chicken ham
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.
Continue reading Presunto caseiro defumado de frangoFinocchiona Italian Salami
O Tuscan Salami is typical of Italy and is also known as finacchiona. Tuscan Italian Salami Finocchiona originates in the Middle Ages, between the 14th and 15th centuries. It is a salami that contains fennel, or finacchio in Italian, which is why it is also known as fenocchiona. It is a salami that is generally thick and has medium or long maturation. Fennel was initially used to replace black pepper, which was a much more expensive ingredient. The product became popular and is now produced in several regions of Italy.
Continue reading Salame Italiano FinocchionaCheddar and bacon sausage recipe
Cheddar Cheese and Bacon Sausage: The combination of cheddar cheese and bacon is a delicious and very popular mix in many dishes. Aged cheddar cheese has a rich flavor with a slight hint of acidity, while bacon adds a smoky flavor. Together, cheddar cheese and bacon create an irresistible contrast of flavors.
Continue reading Receita de linguiça de queijo cheddar e baconSpicy salami smoked on the barbecue
Recipe for spicy salami, smoked on the barbecue for an appetizer. In this recipe we made a salami with a very simple recipe, smoked on a common barbecue.
Continue reading Salaminho apimentado defumado na churrasqueiraThick tripe
Thick tripe is a traditional sausage from the southern region of Brazil, especially in Rio Grande do Sul. It is a mixture of condiments, vegetables, rice, tomatoes and different meats, which can be of pork, beef or poultry origin.
Continue reading Tripa grossablack ham
Black ham ham is made with salted pork shank, then marinated in a mixture of black stout beer, brown sugar, sugar cane syrup and seasonings. These steps take 1 and a half months to complete. Then the black ham is hot smoked until it reaches an internal temperature of 65 to 72ºC.
Continue reading Black hamBoudin Blanc
Boudin Blanc is a classic French sausage traditionally made at Christmas time. It uses whole milk and eggs, which gives it a very delicate, mousseline-like texture, very soft, similar in texture to a pudding. It is flavored with a mixture of spices called “quatre épices”, a combination of pepper, cinnamon, nutmeg and cloves, a seasoning that can be used in many other dishes.
Continue reading Boudin Blanc
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