Recent Posts

Nitrates and Nitrites – What are they, do we need them and what’s the difference?

Nitrates and Nitrites – What are they, do we need them and what’s the difference?

In the intricate world of food chemistry, nitrates and nitrites hold a special place. These compounds are not only prevalent in various foods but also play pivotal roles in food preservation and human health. Understanding what they are, their necessity in our diet, and the Read more

Bresaola

Bresaola

Discover the art of making Bresaola through my carefully crafted recipe, a journey that transforms high-quality beef into an exquisite, air-dried delicacy. Originating from the northern regions of Italy, Bresaola is celebrated for its lean texture and deep, wine-infused aromas. My recipe guides you through Read more

Spicy Spanish Lomo

Spicy Spanish Lomo

Spicy Spanish Lomo is a tantalizing cured pork loin delicacy, renowned for its bold blend of spices and herbs, typically including paprika, garlic, and other traditional Spanish seasonings. This savory treat, known for its rich, deep flavors and tender texture, is a staple of Spanish Read more

Gourmet Cheeseburger Delight: A Journey of Juicy Flavors

Gourmet Cheeseburger Delight: A Journey of Juicy Flavors

While making a cheeseburger might seem straightforward, the key to achieving the best result lies in following certain essential tips. It’s these nuances in preparation that transform a simple cheeseburger into something you will remember. After sampling countless variations, I finally discovered the ultimate cheeseburger, Read more

Exploring the Role of Mold in Charcuterie: Types and Benefits

Exploring the Role of Mold in Charcuterie: Types and Benefits

Introduction: In the intricate art of charcuterie, mold is not an adversary but a cherished ally. This post aims to unravel the complexities of mold in the charcuterie process, highlighting the various types of mold, their unique roles, and the multifaceted benefits they bring to Read more

The Science of Dry-Curing: Understanding Water Activity and Microbial Safety

The Science of Dry-Curing: Understanding Water Activity and Microbial Safety

Introduction: Dry-curing is an age-old technique used in charcuterie to preserve and flavor meats. This process, deeply rooted in tradition, is not just an art but also a science. A key component of this science is understanding water activity and its critical role in ensuring Read more

The Critical Role of Fermentation in Salami Making: Achieving the Ideal pH for Curing

The Critical Role of Fermentation in Salami Making: Achieving the Ideal pH for Curing

Salami, a beloved delicacy in many cultures, is much more than just a combination of meat, fat, and spices. The process of making salami is an intricate dance of chemistry and art, where fermentation plays a pivotal role. One of the crucial goals of this Read more