The phrase "Finnish cervelat" probably causes a slight nostalgia for many residents of the former Soviet Union.
The coveted Soviet product
In the eighties of the last century, the bulk of the inhabitants of the Soviet Union associated happiness with certain attributes, the presence of which implied a person's achievement of a certain degree of well-being.
One of these attributes, undoubtedly, was the Finnish cervelat, whose presence at the table spoke of wealth in the family. They tried to always save it for some holiday: May Day, New Year, family celebration, etc.
In those days, this kind of sausage made in Finland was very high quality and expensive. However, given the special relations with this country, the trade representatives of the Soviet Union managed to acquire cervelat, the price of which was quite reasonable. Its purchases were made in huge volumes, immediately for a whole five-year period.
History reference
All over the world, cervelat is called a delicious variety of dry smoked sausage, for the manufacture of which veal, pork, horse meat or rabbit has been used.
The term is taken in the vocabulary of German-speaking Swiss. A similar word from Italian or French translates as "brain."
About five centuries ago, Milanese merchants called sausage with meat by the word zervelada.
In the very first recipes, pork, lard, cheese with the addition of exotic spices: cinnamon, ginger, nutmeg, cloves were used for its manufacture.
Swiss Cervelat Roots
Today, Swiss cervelat has worldwide fame and reputation. It differs in a rounded shape, determined by the diameter of the membrane, which is produced from the best bovine intestines. Brazilian bulls are considered ideal, because their guts allow you to get moderately smoked products, the skin of which crunches perfectly on the teeth.
This product in Switzerland is considered a "symbol of the identity of the nation", it can be found in the list of culinary heritage of this country. Ice, seasonings, bacon, cracklings and beef are used for its production. It is believed that it has an original, “perfectly curved shape” and a taste called “moderately smoked”.
This is a traditional treat during the carnival "Fastnacht", forever included in Swiss folklore.
Cervelat "Finnish" by Soviet standards
In the Soviet Union, the release of any product was strictly regulated. The manufacturing process, and then the finished product, have passed the test.
According to Soviet standards, cervelat (GOST 16290-86) was to consist of one-fourth of beef ( premium) , one-fourth of pork (low-fat) and half of the fat parts of pork, for example, pork breast could be used.
In addition, the recipe included a set of spices consisting of salt, sodium nitrite, sugar, ground black or white pepper, ground cardamom or nutmeg.
The shell was made dry, elastic, strong, without mold coating. She should have been snug against the stuffing.
Having cut the loaf of cervelat, one could see that it has a uniform color both in the center and along the edges, near the shell. The sausage had an elastic consistency, was necessarily dense, and not loose. There should not be any gray spots or extraneous inclusions on the cut.
GOST provided for the shelf life of this sort of sausage - for thirty days, subject to the temperature regime: not lower than zero and not higher than four degrees Celsius. In this case, the ambient air must have a relative humidity of 75 to 78 percent.
Today's cervelat
Today, cervelat for the bulk of the buyer is a cooked-smoked sausage, which has a reliable high quality.
After the collapse of the Soviet Union in Russia, some manufacturers began to produce sausage varieties according to the recipe for cervelat, for example, Ostankino, a meat factory known for its reputation, still produces such a variety with success.
It is noteworthy that some manufacturers of sausages sometimes go for a trick, they immediately produce more than one variety of cooked-smoked cervelat, giving one name simply "cervelat", the other - "Finnish cervelat" and so on. Usually this is just a marketing ploy, as it does not affect the essence of the sausage.
All these are varieties of cooked-smoked sausage, slightly different in their composition.
Distinctive features of cervelat are the presence of fine-grained, pleasant taste and good aroma.
In April of this year, on the "First Channel" of central television in the "Control Purchase" examined various varieties of cooked smoked sausages from various manufacturers. Among others, the Finnish cervelat (Ostankino) was studied, which proved to be quite good.
During the transfer, the opinion of both ordinary buyers and expert experts was voiced, but no one pointed out any similarities between the current models and the “Finnish” cervelat of the Soviet period.
The only thing that was voiced was the desire to see fat in this product in pieces of no more than three millimeters.
About the recipe
Today, various manufacturers can slightly change the formulation of products according to the approved technical conditions for them.
For example, the Finnish Cervelat Suite is being produced at the Grodno Meat Processing Plant, consisting of pork, beef, lard fat, cooked iodized salt, curing-nitrite mixture and food additives.
Mortadel Firm located in the Moscow region produces the Finnish cervelat, the composition of which is somewhat different from the above. In addition to beef, bacon and pork, it contains additives from animal protein, milk powder, salt, starch, spices and spices.
The Tambov meat processing company LLC Zhupikov, in the production of this sort of sausage, adds a set of dried milk, salt, sugar and natural spices to beef, pork and bacon.
Reviews on the "Finnish" cervelat of the Ostankino meat processing plant
On the Internet sites there are a lot of reviews about this product. It is noted that its price is quite high, but it is quite justified, since eating it gives a real pleasure.
They speak positively about this sort of sausage with the yellow Ostankino logo. This meat factory has its own history. Its products have always been in demand by the most sophisticated consumer.
This sort of sausage with a light brown skin has a pleasant smell. It looks very impressive and attractive in the cut. Spices are added in sufficient quantity, in moderation. No unnecessary impurities are felt.
In addition to beef, there is pork, salted pork fat is present in the form of finely chopped pieces.
It is curious that cervelat loaves are sold weighing two hundred grams less than a kilogram, therefore subconsciously it seems that the cost of the product is less.