#3 Bresaola & #4 Boudin blanc

Good Sunday all

Finally in Copenhagen is Spring or at least is not cold anymore 😅.

As I promise here the other two cured meat that I m producing on a daily basis.

I hope you have a great Sunday and enjoy

  • Bresaola is cured with the 3% salt and spices; cured for two weeks and aged for two months.

Bresaola is delicious when sliced thinly as you can see on the 2nd picture and seasoned with extra vergine olive oil and lemon (If you like it)

  • Boudin blanc is a sausage with fine grind meat; In the mixture there is pork belly, egg white, flour, white pepper and salt. Is usually eaten in France in Christmas time, is made from pork but can also be made by chicken or veal meat. The mixture once ground is smoothie, like an emulsion,after stuffed, the sausage is boiled and then grilled.

Tasty and moist. Cook boudin blanc in a small amount of fat,uncovered for 10 minutes each side on very low heat

Well, here’s what I’ve learned over the years. Keep in mind that this is what works for me. I’d love to hear what other stuff you love to use, as I know there are some other butchers out there.


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