How to Cure Traditional Salami at Any Time of Year. The production and consumption of cured meats has seen a significant increase on the national and international market. This is due to the growing appreciation of Italian gastronomic culture in the world.Salami curing is a fascinating art that attracts both lovers and professionals, who are
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Dry-aging of meat and technological solutions.It is still a question today among the “meat bosses” how to cure or dry-aging meat. There are many techniques recommended on the web but very few appropriate professional solutions.There is a growing request for dry-aged meat. This is because more and more people appreciate a particularly tender and juicy
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The passion for the sea meets technology, Indrek Tekko bets on Stagionello™.“It’s my passion, I love the sea, and this is my life”. Kalamajakas This is how Indrek Tekko, CEO of the Estonian company Kalamajakas, a seafood industry company that boasts the richest selection of fish and seafood in Estonia, presents himself.With over 500 products from local
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The Metropolitan Community College of Nebraska at Stagionello: Michael Combs, the US Executive Chef, UNEARTHS A NOVEL TRADITIONAL AND INNOVATIVE METHOD FOR MEAT PROCESSING.. The Stagionello® Academy in Calabria, Italy, presented the 7th International Masterclass for Traditional Salami, titled ‘Traditional Food Sovereignty and Nutraceuticals,’ which concluded a few weeks ago. The class ran from September 1st
