Throughout its existence, mankind has eaten meat, it is rich in amino acids needed by the body, easily absorbed by iron, as well as calcium and vitamins A, B 12 , D.
Replacing meat in the diet is possible, but rather difficult. Amino acids are involved in important protein synthesis, and the process will slow down or even stop if even one of the necessary substances from the list above does not enter the body and protein starvation begins.
Human nature is inquisitive and curious, we are constantly looking for new ways of cooking, improving existing recipes, combining delicious products in search of new sensations. So, in searches and experiments, meat gastronomy was born.
Range
Cooked and smoked sausages , small tender sausages, creamy sausages and puffy aromatic sausages. As well as a variety of pastes, cold and hot smoked ham, rolls, brawn, lard, bacon and canned meat - the products of meat gastronomy has more than a hundred different types. A large number with the most refined additives and without them. The most delicious and famous delicacies, production and recipes of meat products, meat gastronomy - in this article.
Double smoked bacon
This is the smoked side or back of the piglet, processed in a special way. For cooking, the meat is soaked in a strong saline solution, then dried and smoked. In the United States, bacon is made from pig’s peritoneum, a product that is fatter than meat from the sides. Instead of a solution, you can rub a piece with dry salt and soak it in the same way as after soaking it. The difference is that soaked bacon is salted evenly, while dry salting leaves the middle of the slice un salted.
Like many popular delicacies of meat gastronomy, bacon has long been a simple peasant meal. But they used it in very small quantities as a seasoning to give a smoked flavor to soup or stew.
Beef Pastrami
For this dish, take a piece of beef neck or sternum and marinate in spices. A lot of pepper, sometimes several types, is added to the pastra. After salting the meat in the marinade for about a week, it is rubbed with a mixture of spices and smoked in a hot way. Thinly chop the appetizer before serving. Delicate thin slices of red meat with the aroma of a haze will not leave indifferent the most demanding gourmet. The recipe was invented in Moldova in search of a way to preserve beef for a long time.
Roast beef
A piece of marbled beef is chosen for this traditional English dish. In the process of cooking, the fat in it is heated and gives the meat a juiciness. Roast beef is prepared in several ways: on the grill or cooked with spices. As a rule, for this recipe the carcass is kept for at least 3 days at a temperature of +4 ° C. The meat should ripen, dry and cover with a thin crust.
A tenderloin prepared in this way is tied with a plait so that the roast beef does not lose shape during cooking, cut through with a knife to the middle, so that the heat from the grill penetrates into each cell. Traditionally, this dish is not served with a side dish, only sauces prepared on the basis of meat juice released during frying.
Canadian bacon
An old recipe for Canadian meat gastronomy is lean pork ham. For this bacon, a special breed of pigs with long backs is grown, feeding them with environmentally friendly products. Such meat is more expensive than regular bacon and is rarely sold chopped. If the purchased piece was too salty, you can boil it.
Black Forest Ham
Ham from the Black Forest - guaranteed products in the European Union with a guarantee of origin. Uncooked smoked ham is the most popular meat variety among European consumers.
A dark (almost black) crust appears on a piece of pork during cooking: the meat is rubbed with saltpeter, pepper, garlic and juniper and placed in brine for 2 weeks. Then the ham languishes in the oven for a crescent, and after that it is smoked at a temperature of 25 ° C for 3 weeks. But the manipulations with the delicacy do not end there, the ham must spend a few more weeks in the air. By analogy, German meat-processing factories turn pork fat into Black Forest lard.
Capicollo ham
Raw dried meat product made from the part of the pork neck that is closer to the head. The first mention of this dish is found in Southern Italy, but it is also prepared in Northern Italy, only this option is called differently - coppa, or lonza.
For capicollo, you need a pig weighing at least 140 kg and at least 10 months old, which was fed exclusively with potatoes or liquid food. Otherwise, the desired meat consistency will not be achieved. The weight of a piece of neck is from 3.5 to 5 kg. Fresh cut is salted in a dry way and left for 3-5 days.
Then the future delicacy is washed in cold water, rubbed with a mixture of paprika and black pepper, wrapped with two sheets of film from processed natural intestines. The resulting bundle is pulled into the net and punctured to allow air to escape. The meat can only be ripened at a temperature of 12-14 ° C for six months, and a delicious snack can be served at the table.