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. Continue reading Receita de salsicha alemã Bratwurst caseira natural
O Tuscan Salami is typical of Italy and is also known as finacchiona. Tuscan Italian Salami Finocchiona originates in the Middle Ages, between the 14th and 15th centuries. It is a salami that contains fennel, or finacchio in Italian, which is why it is also known as fenocchiona. It is a salami that is generally thick and has medium or long maturation. Fennel was initially used to replace black pepper, which was a much more expensive ingredient. The product became popular and is now produced in several regions of Italy. Continue reading Salame Italiano Toscano Finocchiona
List of tips on ingredients and procedures for producing good homemade sausages, much better in quality and flavor than industrialized sausages. Grind or cut with a knife? Use curing salt? What casing to use? What type of fat to use? Continue reading Dicas para fazer linguiça caseira
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 Receita de Linguiça de pernil com queijo caseira
The noblest and most expensive charcuterie product is, without a doubt, raw ham. The best quality ingredients, time, patience and an ancient empirical technique are the answer to the production of this ancient delicacy appreciated in all corners of the world. This perfect combination produces one of the finest meat foods ever created. Dry-aged hams were developed over time by European farmers as a way to preserve pork, without refrigeration, while waiting for the following year's slaughter period. Continue reading Presunto Parma Presunto Serrano Presunto Jamón Ibérico
My first artisanal bacon It was quite simple, I used the most basic recipe possible, both in terms of ingredients and process. It was good, but with a mild, delicate flavor, a little far from the intensity of the bacon we are used to these days. This time I made the bacon using natural smoke flavoring and some additional ingredients to give it a more intense flavor. Continue reading Bacon caseiro com aroma de defumação
This is the basic formulation of a simple salami, embedded in a 50 gauge wrapper/casing. The seasonings can vary according to the desired flavor. The most common seasonings we recommend are black pepper, a little red wine, nutmeg, garlic and cloves. Continue reading Salame Artesanal Maturação Rápida
It is a light sausage because for this suggested proportion it is unnecessary to add pieces of extra fat. But, if you prefer, add 10% of the weight of the meat in pork subcutaneous fat, chopped into 1 cm cubes. Continue reading Linguicinha de frango fininha artesanal
It is extremely simple and rewarding to produce bacon by hand, it can be made both at home and in a professional kitchen or small refrigerator. The big advantage is the possibility of changing the seasonings, curing time, amount of salt and smoking or cooking. As bacon is an important ingredient in many dishes, changing its flavor can make a big difference in the final result of a preparation. Continue reading Bacon artesanal
Loin capicola or lonzino is a product made from pork loin, with or without a layer of fat, generally fermented, dried and cured at controlled temperature and humidity. It is important to highlight that there are several ways to produce capicola and there is no single correct way, but it is very important to follow the basic principles that guarantee a final product without serious defects or high risks of contamination. Remember that it is raw meat that has been kept exposed to air for months, without harsh chemical treatment or extreme temperatures. Continue reading Copa lombo artesanal
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