This originally Jewish product is made from veal breast and is especially popular in the US and Canada. And as its usual for the inhabitants of those — it would be just stuck to moldy bread and savored noisily. I am not...
I bought two pork shoulders to cut the neck muscle out and to make coppa. The idea regarding the preparation of the remaining meat (about 6 lb) at that time...
This coppa was created as the result of my experimentation with a large quantity of “Chinese” Five Spice mix. Somewhat surprisingly, the end product pairs...
Very simple.Very quick and delicious. The bacon had been salted for 6 days in a bowl with a large amount of salt and some additional nitrite.Then it was washed and...
Having killed the Iberian pig and having processed its meat, I’ve cooked lots of different products. One of them was a simple thin sausage. The recipe and cooking process was...
Before our scientists came up with the Big Bang theory, most Hindus believed that the universe emanates from a navel of Vishnu, who reclines on his cosmic serpent as he...
Designation of this product as “In the likeness of ‘Nduja” instead of simply ‘Nduja owns to the requirements of the Denominazione di Origine Controllata. Yet, legal niceties aside, what is...
Etymology is a curious thing. The way the meaning of the words change reflects on the countless milestones of the history our nations and civilizations....
Australian boneless lamb leg was treated with salt 2.75%, #2 0.25%, brown sugar (dark muscovado) 1%, granulated garlic, sage and thyme for three weeks in vacuum bag in refrigerator. After...
Annual slaughter of a pig was a special occasion of my Ukrainian childhood. I felt pretty sorry for the creature, but also excitement of the event. There was a ritual...
Simple curing mixture: salt – 3%, #2 – 0.25%. After 3 weeks in refrigerator in vacuum bag meat (cross Berkshire/Chester white) was washed with white...
Followed recipe from the book of Jeffrey Weiss “Charcuteria The Soul of Spain”, with some modifications. Couple of changes to the recipe: I left all back fat and skin and...
Couple of month ago I got 8 lb of pasture raised, grass fed beef brisket. It was cured with Trapani salt 2.5%, nitrate reductase culture Texel (R) DCM-1 (both from...
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