O salame tipo pepperoni tem tempero intenso e é muito consumido, principalmente nos EUA, na produção de pizzas. Seu nome original é peperone e data da época dos romanos. A versão original é mais seca, picante e condimentada do que a versão comercial contemporânea. Apliquei aqui uma receita mais voltada para a versão original. A carne geralmente usada é a bovina, mas a carne de porco pode ser acrescida para harmonizar o sabor do produto.
Continue reading PEPPERONI 100% bovino feito em casaTag: revenues
Salami with cashew and almond crust, without casing
Handmade, fermented salami, without a grinder and without casing, with a cashew nut and almond crust.
Continue reading Salame com crosta de caju e amêndoas, sem tripaFinocchiona Italian Salami
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 FinocchionaThick tripe
Thick tripe is a traditional sausage from the southern region of Brazil, especially in Rio Grande do Sul. It is a mixture of condiments, vegetables, rice, tomatoes and different meats, which can be of pork, beef or poultry origin.
Continue reading Tripa grossablack ham
Black ham ham is made with salted pork shank, then marinated in a mixture of black stout beer, brown sugar, sugar cane syrup and seasonings. These steps take 1 and a half months to complete. Then the black ham is hot smoked until it reaches an internal temperature of 65 to 72ºC.
Continue reading Black hamSalami made at home, without equipment and without additives
This salami was made for those who wish to produce homemade salami without any additives or do not intend to purchase equipment. Using things available at home it is possible to make great salami. The only additional ingredient that cannot be missing is tripe, which was straight beef in this case. I used a mini wine cellar, which I have at home, for the drying/maturation process.
Continue reading Salame feito em casa, sem equipamentos e sem aditivosKibbeh Sausage Recipe kibbeh sausage
Kibbeh (kibe, كبة, kibbeh or kubbah) is a typical Middle Eastern dish consisting of a dumpling made from bulgur or semolina dough, stuffed with meat, seasoned with herbs and condiments. The name derives from kubbeh which in Arabic means ball. It is a very popular dish in Lebanon, Palestine, Syria and Iraq. It is also common in North Africa, Turkey, the Arabian peninsula and part of the Caucasus, such as Armenia. Syrian-Lebanese immigrants spread the recipe to South America. In Brazil it is a very common dish, served in bakeries, cafeterias, restaurants and bars.
Continue reading Receita de Linguiça de Quibe kibbeh sausageLincolnshire Sausage Recipe
A Lincolnshire sausage It is made with pork and originates in the English county of Lincolnshire. A widely available variety in most UK butchers and supermarkets, the sausage is commonly dominated by sage, rather than the spicier flavor balance found in other English regional sausages such as Cumberland sausage.
Continue reading Receita de linguiça LincolnshireCodeguim, Cudiguim or cotechino recipe
O codeguim or cudiguim is a variation brought to Brazil by Italian immigrants from cotechino, which is originally from Modena and follows controlled designation of origin (IGP) regulations. By regulation, the cotechino it can only be made from pork meat, fat and skin, salt and whole or crushed pepper.
Continue reading Receita de Codeguim, Cudiguim ou cotechinoSkilandis
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