Receipt of Salami CIAUSCOLO IGP (Indicazione Geografica Protetta). The meat used must be between two and ten days old after slaughter, ensuring the appropriate degree of maturation. The meat must be ground in two or three steps. The diameter of the grinder disc holes must be progressively reduced until the last grinding with holes between 2 and 3 mm. The mixture obtained must be homogeneous. The fat content should vary between 32% and 42%.
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Germany, Italy, Spain, France and Portugal currently produce the best raw hams in the world. The word ham comes from Italian prosciutto, which in turn came from Latin pro (before) + exsuctus(exudation). In this recipe we will follow the recipe most similar to raw Parma ham (Prosciutto di Parma), of Italian origin. There are many variations and ways to arrive at a good product.
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Soppressata salami recipe. The name derives from the pressure action carried out during the drying of the product, giving it a flattened shape.
Soppressata is a type of salami recognized as a traditional Italian product and widespread in Calabria, Basilicata, Apulia, Abruzzo, Molise and Campania. Soppressata is believed to have originated in the Basilicata/Calabria region, according to writings dated 1719.
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In this recipe we use the pork belly cover, which is the upper part of the belly, with the fat having a predominant presence in the piece. We remove the skin, which was used in this pururuca recipe. It is a product similar to lardo, but the seasoning is intense to aid preservation and to be used in the preparation of other dishes, as an alternative source of fat to vegetable oils. But it can also be consumed pure, in bread and as a snack. With a good amount of maturation time, it acquires a wonderful flavor, similar to raw ham, but well seasoned.
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A Tuscan sausage It is a tradition in barbecue Brazilians. It's difficult to attend a barbecue without some Tuscan sausage. Made 100% with pork, garlic and herbs, it is loved by practically everyone. It's a classic of Brazilian cuisine! Learn how to make it at home. Homemade sausage is easier to make than you might think.
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Mixed double salami, homemade. This salami was made with beef ribs, loin and pork shank. It is very decorative and attractive for consumption, its preparation is simple and can be done at home using a cellar or a specific air-conditioned environment. It is also possible to do this in adapted refrigerators, as long as the maximum temperature is maintained at 14ºC, the humidity is close to 80% and there is some type of light and constant air circulation.
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Clean fish, without scales and thorns, it is optional to use the skin. If using the skin, boil it until it softens well, otherwise it will be difficult to process. The fish can vary, as well as the cut, and can be fillet or fillet, hake, trout, tilapia or any other, depending on preference and availability. For the sausage in this recipe, frozen tilapia fillets were obtained. They were defrosted overnight in the refrigerator.
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The originalobrasada is a cured Spanish sausage, made with pork meat and fat, seasoned mainly with salt and paprika. It is embedded in casing and matures slowly.
It is traditional from the Balearic Islands. It is used in several Mallorcan cuisine recipes, such as “arròs brut” or cooked and mixed with honey.
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Kibbeh (kibe, كبة, kibbeh or kubbah) is a typical Middle Eastern dish consisting of a dumpling made from bulgur or semolina dough, stuffed with meat, seasoned with herbs and condiments. The name derives from kubbeh which in Arabic means ball. It is a very popular dish in Lebanon, Palestine, Syria and Iraq. It is also common in North Africa, Turkey, the Arabian peninsula and part of the Caucasus, such as Armenia. Syrian-Lebanese immigrants spread the recipe to South America. In Brazil it is a very common dish, served in bakeries, cafeterias, restaurants and bars.
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Recipe, method of preparing pork skin for pururuca without frying, finished in 2 minutes in the microwave oven. You need to soften the skin, then dehydrate it and, finally, itch and pop using the microwave. In this way we were able to obtain a natural 100% product without the use of oils to fry the leather to make it chafe.
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