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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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.
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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.
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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.
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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.
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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.
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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.
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A spicy lamb sausage with roots in North Africa, the Maghreb region, which includes Morocco, Algeria and Tunisia. Merguez is very popular in France. It has the striking flavor of lamb meat and a bright red color from paprika and toasted red peppers.
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Preserving salami in paraffin is a very old technique for preserving salami and other matured sausages. Paraffin or beeswax can be used, the important thing is that the material used can be melted and applied to the finished sausage, so that, when it dries, it forms a perfect seal on the outside of the salami, protecting it from excessive moisture loss. and against contamination. It is similar to a vacuum, but with the added benefit of also protecting against light, which is one of the inducers of oxidation (rancidity).
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