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 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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Making sausage at home is very easy, you just need the minimum ingredients and equipment. More than a unique flavor, it's a way to make sure you're only including quality ingredients. All functional additives are optional, so it is possible to make a great and healthy sausage without any chemical additives or excess fat. Continue reading Linguiça com queijo coalho
Pastirma or Basturma is cured beef with a heavily seasoned crust. It is a traditional product of Armenian and Turkish cuisine. The process first consists of salting, then it goes through an initial drying process, after this stage a seasoning is applied to the outside of the meat, forming a beautiful crust. It goes back to drying for another 20 days and is finally ready for consumption.
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Leberkäse in Brazil it is also known as “meat bread” or “Meat Cake German“. It is a specialty of German and Austrian cuisine. The typical Bavarian variety has PDO (Protected designation of origin). It is a charcuterie preparation made from beef and pork mixed with water, salt, curing salt and seasonings. It is ground and processed until it forms a paste that is then baked in the oven in a rectangular bread pan. Continue reading Leberkäse
Pancetta is Italian bacon and a delicious ingredient used in many dishes in Italy. It's pork belly cured with salt and seasonings, then rolled up and hung to dry for a few weeks. Typically sliced or chopped and sautéed, then combined with sautéed vegetables. Countless recipes start with sautéing onions and other aromatic vegetables. Below is the homemade pancetta recipe.
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Peperone (or pepperoni) is a sausage with a strong seasoning and a production process very similar to salami. It is a product that dates back to Roman times, widely produced in the United States due to its enormous use in pizzas. As it is produced on a large scale in the USA, the best-known version is a distant imitation of the original Roman peperone. True peperone, whose name means large pepper or paprika, is a lean, spicy and very seasoned salami. The meat generally used is beef, but pork can also be used and helps to harmonize the flavor of the product. Continue reading Peperone Artesanal
This salami was made to test an alternative solution to traditional curing in an air-conditioned environment, with controlled temperature, humidity and air flow. It is also an alternative to using baking paper, which is a terrible wrapper as it was not designed for this purpose, cannot properly control moisture loss and does not adhere to the product, leaving a layer between the paper and the salami that is conducive to the emergence of unwanted molds. The refrigerator is very dry, so it is important to adapt an environment in which humidity is preserved. Ventilation is also essential for moisture exchange dynamics to occur. Continue reading Salame artesanal feito na geladeira
This is an Italian recipe from the Provenance region, Sardinia island. Sardinia is a paradisiacal island in the Mediterranean Sea that, in addition to its natural beauty, presented us with a salami made by hand using lamb meat. Lamb meat has a strong flavor, which makes this product a delicacy for those who enjoy a more pronounced meat flavor. Sardinian salami is originally cured for a long period, around 4 months, which is why it resembles raw ham.
Cured Calabrese Sausage. Cured sausage recipe with pepperoni. It's a very spicy recipe, reduce the amount of pepperoni if you prefer a less spicy sausage. Cured sausage recipe with pepperoni. It's a reasonably spicy recipe, reduce the amount of pepperoni if you prefer a less spicy sausage. This recipe does not require smoking or cooking, just a curing period at a mild temperature and with ventilation for 10 to 15 days. This time is necessary for the healing/weight loss process to occur. During this period the sausage will gain color, texture and flavor. It's a simple recipe that can be made at home. Continue reading Receita de Linguiça Calabresa Curada
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