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Handmade Peperone

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

Handmade salami made in the fridge

salame artesanal feito na geladeira

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

Lamb Salami from the Island of Sardinia

salame de cordeiro

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.

Continue reading Salame de Cordeiro da Ilha de Sardenha

Cured Calabrese Sausage Recipe

linguiça calabresa curada

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

Canadian Loin or Artisan Canadian Bacon

Bacon Canadense

O Canadian bacon or Canadian bacon it is previously cured with a salt, curing salt, herbs, sugar and liquid smoke or smoke from burning wood, then it is roasted or slowly smoked until the interior reaches food safety temperature. The curing salt adds a layer of cured flavor that, for me, is essential in this type of product. Continue reading Lombo Canadense ou Bacon Canadense Artesanal

Collagen film capicola

Copa

Coppa or Capicola is an abbreviation of the Italian Capocollo, which in turn comes from the Latin “caput collum” and means neck, as pork neck meat is traditionally used to make this charcuterie delicacy. It can also be made with pork loin, which has much less fat than the neck. Continue reading Copa em filme de colágeno

How to make homemade sausage

Real sausage is an emulsion of prime meat, fat, seasonings and water. The basic difference between a sausage and a sausage lies in the proportions of these ingredients and the emulsification techniques, which transform the mixture into a homogeneous and creamy mass, often aerated due to the type of process adopted. Continue reading Como fazer salsicha caseira

Pastrami

pastrami
Pastrami It is a product cured in brine and then smoked and, optionally, before serving it can be cooked slowly until it is very soft, falling apart. The pastrami recipe is very similar to corned beef, as you can use the same cut of beef and the initial process is identical. The difference is in the smoking. Continue reading Pastrami