I really like sausages that replace fat with cheese, I consider them a much tastier source of moisture for the sausages. In this recipe I made a mixed sausage, beef and pork, with colonial cheese. The flavor of the mixture of meat and cheese is much more complex than a sausage that only has one type of protein and fat in cubes. Continue reading Linguiça colonial para churrasco
This is the second Handmade Bologna Mortadella what do I do in first try I had some problems that resulted in a product with a not very good emulsion, with a brittle and not very smooth texture. Despite the frustration of obtaining a product well below expectations, there were lessons. I recommend you watch the first attempt so you don't make the same mistakes. In addition to reading the introduction in which I quickly describe some of the bologna bologna of controlled origin and national products. Continue reading Mortadela Bologna Artesanal 2
The real Mortadella(Mortadella Bologna PGI) emerged in northern Italy, in Bologna, capital of Emilia-Romagna and is produced only with pork of good origin, no trimmings, soy or offal are used, only pork. Continue reading Mortadela Bologna Artesanal
Cacciatore It means hunter in Italian and originated from the consumption of this salami during hunting, as it was easy to transport and did not spoil. It is usually 15 to 18 centimeters long and is cured with spices, wine and herbs. It's great to accompany a good cheese and Italian bread. Continue reading Receita de salame italiano cacciatore
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