Receitas – Page 7 – charcutaria.org

Handmade homemade salamitos

salamitos salame petisco charcutaria artesanal

Salamitos is a product from Sadia (BRF) which describes it as “snack 100% salami from Sadia that does not require refrigeration. Just open and eat anytime or anywhere!“. In short, it is a salami with a very small diameter and ready to eat, without the need for refrigeration. A pocket-friendly source of protein. It can replace “social club” crackers and cereal bars for out-of-hours snacks. It is an alternative rich in protein, free from vegetable fats (hydrogenated, from transgenic and/or interesterified sources) and with a very low level of carbohydrates.

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Italian Pancetta

Under the name “Italian pancetta”, there are countless products in Italy, from pancetta afumicata – which is actually what we know as bacon or smoked bacon – even the great specialties such as pancetta piacentina and other DOP (Protected Designation of Origin) products.

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Hamburger Salami

salame hamburgues 02 artesanal caseiro

Hamburger salami is a recipe brought by German immigrants who arrived in Brazil mainly in the southern region of the country. Hamburger salami follows the traditional German salami recipe, in this case the recipe from the city of Hamburg. Salamis in Germany, unlike Italy, are often smoked before going through the drying/curing/maturation process, which is the loss of weight and gain of aromas and flavors through prolonged exposure to time.

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Bratwurst German sausage

salsicha bratwurst charcutaria artesanal

Bratwurst Sausage Ingredients

German sausages are famous for their excellent production and diversity of recipes. Bratwurst sausage is a type of German sausage made from veal, beef and/or pork. The name comes in German from Brätwurst, brät (finely cut) and Wurst (sausage), although currently the understanding also refers to the verb braten, which means fried or roasted.

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Beer Bangers English Sausage

beer bunger linguiça inglesa

England and the entire United Kingdom have a great tradition and high consumption of sausages (sausages), both fresh and emulsified (sausages). They consume it at every meal, including breakfast, in the traditional full English breakfast, which is more of a meal than a breakfast. The name “bangers” appeared around 1919 during the First World War, when sausages were prepared with cheap products, such as bread, as meat was scarce.

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Pasty Blumenau Mettwurst Sausage

Linguiça Blumenau Mettwurst

Blumenau type sausage is a nomenclature commonly used in Brazil for a type of German sausage called Mettwurst. Mettwurst sausage or Blumenau sausage is a raw, cured, smoked, fermented and dried sausage. The freshness of the meat is maintained through the processes of curing, fermentation, drying, maturation and smoking. In Europe, especially in Germany, it is also known as Teawurst and is a specialty served in sandwiches or appetizers. Because it is soft, it can be spread on bread or toast like a pâté. It can have a thick texture (small pieces of meat and fat) or thin texture (like a paste). They are great on appetizers or cold cuts served with bread and beer.

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Blumenau Mettwurst Sausage

linguiça blumenau mettwurst

Blumenau type sausage is a nomenclature commonly used in Brazil for a type of German sausage called Mettwurst. Mettwurst sausage or Blumenau sausage is a raw, cured, smoked, fermented and dried sausage. The freshness of the meat is maintained through the processes of curing, fermentation, drying, maturation and smoking. In Europe, especially in Germany, it is also known as Teawurst and is a specialty served in sandwiches or appetizers. Because it is soft, it can be spread on bread or toast like a pâté. It can have a thick texture (small pieces of meat and fat) or thin texture (like a paste). They are great on appetizers or cold cuts served with bread and beer.

You can get a doughier texture by grinding the meat more finely or a firmer texture by grinding the meat and fat with the coarser disc (or slicing the meat finely with a knife). In this recipe I grinded on a coarse disc to obtain a firmer blumenau mettwurst sausage. Regardless of the grind, mettwurst meat will always be very soft and soft, but grinding makes the sausage more uniform or more brittle.

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Ham cooked with peppers

presunto cozido

Making ham at home is not as complicated as it may seem, it is actually quite simple having some basic charcuterie ingredients and equipment on hand to speed up the process. For this ham recipe you will need a good knife, collagen sheet, elastic net and culinary twine. The rest is patience and attention to the details of the process. This is a very beautiful and decorative ham due to the colorful peppers. It's a very beautiful and tasty recipe!

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Handmade rustic cooked ham

presunto cozido artesanal caseiro

Making ham at home is not as complicated as it may seem, it is actually quite simple having some basic charcuterie ingredients and equipment on hand to speed up the process. You will need a good knife, plastic casing and a bagger or wide funnel. The rest is patience and attention to the details of the process. This is a rustic ham, with visible pieces of meat. It's a very tasty recipe!

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Chicken sausage

salsichão de frango salsicha de frango

Chicken sausage is an emulsified and cooked sausage made with chicken. The process is similar to that of a sausage, but it is thicker and is intended for consumption as snacks or chopped into cubes for starters, salads and cold cuts. I used the drumstick because I consider it has the ideal proportion of skin, meat and fat, which makes the product tastier (and more caloric). If you prefer, you can make it with chicken breast without the skin, but the skin is a great emulsifier as it contains a lot of collagen.

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