Skilandis is a high-quality, cold-cured and cold-smoked pork product. It is a Lithuanian specialty. The pork meat and fat is diced by hand and is traditionally stuffed into the pig's stomach and tied with string, giving the final product its distinctive rounded shape.
Continue reading Skilandis
The cattle herd in Brazil It is immense, being among the largest in the world. According to IBGE, in 2019 there were 214.9 million head of cattle, which represents around a fifth of all livestock in the world. Mato Grosso is one of the main hubs for beef farming, which is perhaps why Cuiabana sausage has its original recipe from this region. But it was in the interior of São Paulo that the recipe gained fame and spread throughout the country. The cuiabana sausage is made with beef, coalho cheese, milk, salt, black pepper and goat/odor pepper or lady's finger pepper. There are several variations of cuiabana sausage, but the most characteristic ingredients are cheese, milk and pepper.
Continue reading Receita de Linguiça cuiabana
Kilishi is dried meat traditional form of Nigeria and other arid or semi-arid areas of West Africa.
Continue reading Kilishi carne seca da Nigéria
The smoking process preserves and adds flavor to food. Hams, bacon, salmon, herring and oysters are often smoked. It's important to make a distinction between smoking for preservation (cooking with smoke) and smoking for texture and flavor. Generally, there are three different methods of smoking foods: hot smoking, cold smoking, and applying liquid or powdered smoke.
Continue reading Defumação fria e quente fumaça líqiuida e fumaça em pó
O Salami Cotto, or cooked salami, is a dish of Italian culinary tradition, typical of the regions of Piedmont, Lazio and the cities of Piacenza and Savona. It is a sausage made with pork, seasoned like classic salami. It is usually prepared for Sunday lunch or during the Christmas and Easter holidays.
Continue reading Salame Cotto com crosta
O colonial salami is a Brazilian salami very common in southern Brazil, colonial salami was adapted from revenues coming from Europe by immigrants mainly Germans and Italians. Colonial salami is generally made without using an air-conditioned environment during the process. As Brazil has a much warmer climate than Europe throughout most of the year, salami had to undergo some adaptations to be able to be made in our climate.
Continue reading Receita de Salame Colonial
Sucuk, sujuk or sudzhuk is a cured (dried) sausage, spicy and with a lot of garlic, consumed in the Balkan region, the Middle East and Central Asia, that is, in countries that were part of the Ottoman Empire. The name comes from Persian and means “full gut”.
Continue reading Sucuk ou Sudzhuk linguiça seca da asia central e mediterrâneo
How to make Portuguese alheira? Portuguese Alheira Recipe. A alheira is a typical, lightly smoked Portuguese sausage originally made only with poultry meat, bread and plenty of garlic. In this recipe I used chicken and pork, but if you want the most original recipe, use only chicken meat. You can replace the chicken/chicken with turkey, duck or any other bird you prefer. It's a simple and very tasty recipe. Smoking is optional but recommended as smoking helps with flavor, color, aroma and protection.
Continue reading Alheira Portuguesa
Recipe for homemade smoked Calabrian sausage in the pan. Smoked Calabrese sausage is one of the most loved sausages in Brazil, it goes well in feijoadas, pizzas, sliced into dishes with rice and beans, in snacks or appetizers on tables in bars and restaurants. In starters, appetizers or main dishes, it is everywhere. A good pepperoni sausage is irresistible! It is a lightly spiced sausage, with a smoky touch and a firm, very compact consistency.
Continue reading Linguiça calabresa caseira defumada na panela
This is a classic chicken liver pâté recipe that I first saw on a Jamie Oliver show. The original recipe is a little different, I adapted it for the Brazilian palate and added some additives to give it more protection, durability and performance. It is a very quick and very tasty recipe, by applying the protective film of lard (or butter if you prefer) on the surface of the pâté it becomes very durable and maintains its reddish color.
Continue reading Patê de fígado de galinha
English 
Português do Brasil