Small sausages. Thin, long and crispy

Having killed the Iberian pig and having processed its meat, I’ve cooked lots of different products.…

How to make a smoking chamber

I’ve been going to make an all-purpose smoking chamber for a long time. For five years I’ve been…

The pork loin is the leanest muscle, containing almost no fat and membrane. When frying the pork…

Attention! If you are going to cook this product, you should realize the most important thing is the…

Nitrates, Starter cultures, and Equilibrium curing. Nitrites Nitrates. 1) Europe: Here, the most…

More often than not, I find myself to be the underserving subject of praises from my friends on my…

We need good beef, sirloin and tenderloin or back part pieces. We cut it along fibers by pieces…

Jamon – much-feared! Calling card and the most famous national product of Spain, representing the…

Recently I had a chance to test a much-advertized electric grill Tefal Optigrill. The plan was to…