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123/A, Miranda City Likaoli Prikano, Dope
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+0989 7876 9865 9
+(090) 8765 86543 85
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info@example.com
example.mail@hum.com
123/A, Miranda City Likaoli Prikano, Dope
+0989 7876 9865 9
+(090) 8765 86543 85
info@example.com
example.mail@hum.com
A flavourful delicacy, dry ham has stood the test of time. Like cooked ham, it is made from the pig's hind leg, salted, and then left to dry for several months or even years. The drying and aging time varies by region. Factors like the pig’s quality and diet, salting process, the butcher's expertise, and the aging conditions all influence the ham's flavour.
Saucisson sec is made from a mixture of finely chopped pork meat and fat, seasoned, and stuffed into a casing. It is then dried and aged for 4 to 10 weeks in a cool room (12–14°C). Saucisse sèche, often made from fresh female pig meat, is thinner than saucisson sec and dries faster, usually in 3 to 4 weeks. The drying process occurs in specific conditions (cold, humid, and not too intense), with mountainous regions like Auvergne and Savoie being ideal. It can be straight or curved like a horseshoe.
Black pudding is made from pig's blood and fat. It is then seasoned, encased , and cooked in a broth. In the history of food, black pudding is one of the oldest known charcuterie products.
Cooked ham is usually served in very thin slices. This classic charcuterie is made by brining meat and cooking. Its delicate flavour and tenderness make it a favourite for both children and adults.
One of the world's most renowned charcuterie specialties. Typically made of lean meats mixed with stuff, wrapped in pastry and baked into elegant table center pieces.
Made with raw sausage meat, chipolatas and Toulouse sausages are a must for any barbecue. The chipolata is slim, about 2 cm in diameter and 17 cm long, typically weighing 55g. It’s usually plain but can be seasoned with herbs or spices. Wrapped in an elastic sheep’s casing, it’s perfect for grilling.
Rillettes are typically made from pork that's slow-cooked. The meat is first browned and simmered until tender, giving rillettes their distinct texture.
Sliced belly, made from salted or brined pork belly, is cut into thin, almost translucent slices, about 20 cm long. It’s essential for a full English breakfast and adds a savoury touch to brunches. Bacon, made from lean pork tenderloin, is trimmed, salted, and smoked, with almost no fat, making it a great diet-friendly choice.
Andoulle sausage typically consists of offal like the throat, breast, head, or heart. Various recipes may include salt, herbs, spices, wine, alcohol, or condiments. The sausage is then cooked, often smoked.
These sausages are prepared with a fine mince of pork, typically seasoned with other ingredients including an array of spices and egg white, and fresh garlic, depending on recipe. Garlic sausages are sometimes smoked and served with cold salads, sandwiches, or hot dishes like lentils and potato.
These culinary classics are typically made of meat stuffing and offal and bound by gelatin, milk and eggs. Textures and tastes vary depending on recipes and in the preparation method. Some of which date back hundreds of years.
Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the European Research Executive Agency (REA). Neither the European Union nor the granting authority can be held responsible for them.
