Cured pork belly

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.

Homemade Tuscan sausage recipe without a grinder

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.

Homemade double salami

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.

Fish sausage

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.

Leftover cream

crema de sobrasada linguiça espanhola patê

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.

Kibbeh Sausage Recipe kibbeh sausage

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.

Pururuca pork rinds in the microwave without frying

torresmo pururuca pork rinds cracklings chicharrones microondas

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.

Possunmakkara Finnish sausage Finnish sausage

Possunmakkara sausage recipe, from Finland. Traditional Finnish sausage. It can also be made with raisins, hence the name Rusinamakkara.

Finnish pork sausage recipe. Traditional Finnish pork sausage. The name of the sausage is Possunmakkara. Can also put a little raisins in the dough, I personally do not like them. Then the name is Rusinamakkara.

Smoked ham in the air fryer

Smoking It can often seem like a challenge to make at home, but with a little creativity it is possible to adapt household equipment and make incredible dishes with the flavor and aroma of natural smoke. Smoking with an air fryer, is it possible?

Homemade salami recipe with pistachios

Making salami at home may seem like a very difficult challenge at first, but with good reading and following the basic procedures you will realize that it is easier than it seems. There is no point in finding a recipe, because in the production of cured meats, such as salami, it is more important to understand how each process works than a specific recipe. It is more advantageous to create your own basic recipe following the principles of the process than to take a ready-made recipe and apply it without understanding what is happening.

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