Whether you slice lardo into thin pieces and eat it raw or use it as an ingredient in another dish, you won’t be disappointed. Due to its silky texture and delicious taste, it can be paired with vegetables, pastry, and other types of meat. Unfortunately, this cured pork product is generally hard to come by….
Since lardo is cured, it should last for a pretty long time, right? But exactly how long does lardo keep? Lardo is a special kind of pork that’s made by curing back fat. This Italian meat product can make all the difference in your recipes. Once you get a hold of lardo, you must store…
Many people enjoy pork products for their breakfast. But with so many ways to process and prepare this popular meat, it’s easy to get confused. For example, you might wonder if ground pork is the same as breakfast sausage. Although they’re made from the same kind of meat, ground pork and breakfast sausage are not…
If you’re in the process of curing homemade sausages, you may have noticed the white stuff on sausage skin. The white powder can mean many things, but the most probable answer is white mold. People usually associate mold with negative things, but white mold on sausage is a good sign. It appears on the surface…
Cold smoking sausages requires time and patience. While the process of cold smoking sausages, and meat in general, gives them a smoky flavor, it doesn’t cook them. Cold smoking can be pretty tricky if you don’t know what you’re doing. However, you don’t need to be a professional to cold smoke your sausages. You just…
Prosciutto is a type of Italian ham that has been cured in salt and spices and hung to dry for several months. Prosciutto can be eaten raw or cooked. It’s often served as an appetizer with melon or figs before dinner. It can also be served with cheese and crackers or used in sandwiches. However,…
When making sausage, getting the acidity (or the pH level) of the meat and spices mixture right will play a pivotal role in determining the product’s flavor and shelf life. Dry curing meat releases lactic acid naturally during the fermentation process. However, encapsulated citric acid (ECA) or other curing agents can mimic the natural tang…
Cured meats, including prosciutto, are a guilty pleasure for a lot of people. Many enjoy them due to their high quality and excellent taste. However, those who love it usually have one negative thing to say: it’s expensive. So, if you’ve ever stopped to wonder why prosciutto is so expensive, you’ve come to the right…
All across the world for centuries, butchers and home cooks have created various sausage recipes by stirring ground meat together with herbs and spices. Sausages frequently reflect local flavors and when traveling, you may be able to enjoy local culture by enjoying the locally made sausage. Spicy and meaty with the flavors of several herbs…
If you’re going to make your own fermented sausages, you’ll need a starter culture. Starter cultures are bacteria used for making dry sausages, and Bactoferm is one of the most popular brands out there for this purpose. But what if you don’t have access to Bactoferm or simply want to try another option? Some alternatives…