66 products were found matching your search for Schinken Cured and smoked meat in 7 shops:

Honey Smoked Sauce gives the sweetness of Honey with added Smoky Flavor and goes well with almost everything. Beef, Pork, Chicken, Lamb, Turkey and more. Hog Heaven in a bottle. The hint of vanilla takes your Whole Hog, Shoulder, Ham or Ribs to another level of goodness. The maple-based flavor in Rub A Dub Rib Rub is perfect on Pork, Pork Ribs and even Chicken. Made with the best ingredients available and prepared with an award-winning passion. Bring the taste of Championship BBQ to your Kitchen or Backyard. Myron Mixon, 5 Time World Barbecue Champion. Enjoy the Meat Lovers Trio.

James Beard Best Chef Award WinnerMaster the Art of Charcuterie With Outstanding Recipes From An Award-Winning ChefYou haven't become a true food-crafter until you've mastered the art of charcuterie, and who better to show you the ropes than nose-to-tail icon, Jamie Bissonnette?The New Charcuterie Cookbook features sausages, confits, salumi, pates and many other dishes for the home cook. With a wide variety of recipes, such as Banana Leaf-Wrapped Porchetta, Lebanese Lamb Sausages, Mexican Chorizo, Traditional Saucisson Sec and Simply Perfect Duck Prosciutto, you'll have a whole chopping block full of fun and different flavors to try that are distinctively Jamie's. Packed with creative and delicious recipes, step-by-step photography and Jamie's insider knowledge and signature charm, this book is the only thing you'll need to make the best charcuterie at home.

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From country ham to coppa, bacon to bresaola Prosciutto. Andouille. Country ham. The extraordinary rise in popularity of cured meats in recent years often overlooks the fact that the ancient practice of meat preservation through the use of salt, time, and smoke began as a survival technique. All over the world, various cultures developed ways to extend the viability of the hunt―and later the harvest―according to their unique climates and environments, resulting in the astonishing diversity of preserved meats that we celebrate and enjoy today everywhere from corner delis to white-tablecloth restaurants. In Salted and Cured, author Jeffrey P. Roberts traces the origins of today’s American charcuterie, salumi, and other delights, and connects them to a current renaissance that begins to rival those of artisan cheese and craft beer. In doing so, Roberts highlights the incredible stories of immigrant butchers, breeders, chefs, entrepreneurs, and other craftspeople who withstood the modern era’s push for bland, industrial food to produce not only delicious but culturally significant cured meats. By rejecting the industry-led push for “the other white meat” and reinvigorating the breeding and production of heritage hog breeds while finding novel ways to utilize the entire animal―snout to tail―today’s charcutiers and salumieri not only produce everything from country ham to violino di capra but create more sustainable businesses for farmers and chefs. Weaving together agriculture, animal welfare and health, food safety and science, economics, history, a deep sense of place, and amazing preserved foods, Salted and Cured is a literary feast, a celebration of both innovation and time-honored knowledge, and an expertly guided tour of America’s culinary treasures, both old and new.

Not long after our ancestors started using fire they discovered the transformative effects of heat and smoke on meat: flavoring, tenderizing and preserving it. The process is elemental and with chapters covering Fish, Cheeses & Butter, Meat & Vegetables, Charlotte Pike takes us back to a primeval way of cooking with over 80 smoky, succulent and mouthwatering recipes that go far beyond the usual realm of barbecue ribs. Unlock a new world of flavor with recipes from Smoked Mackerel with Honey & Soy Glaze and Smoked Pork Belly Feijoada to Maple Smoked Brie with Grilled Peaches and Gnocchi with Smoked Butter & Sage. There are also vegetable side dishes such as Smoked Asparagus with Hollandaise and Corn on the Cob, as well as main courses such as Smoked Onion Quiche and Smoked Mushroom Ragout with Polenta Chips. In Smoked you'll learn to apply the elemental force of smoke to food in ways you've never imagined.

Not long after our ancestors started using fire they discovered the transformative effects of heat and smoke on meat: flavoring, tenderizing and preserving it. The process is elemental and with chapters covering Fish, Cheeses & Butter, Meat & Vegetables, Charlotte Pike takes us back to a primeval way of cooking with over 80 smoky, succulent and mouthwatering recipes that go far beyond the usual realm of barbecue ribs. Unlock a new world of flavor with recipes from Smoked Mackerel with Honey & Soy Glaze and Smoked Pork Belly Feijoada to Maple Smoked Brie with Grilled Peaches and Gnocchi with Smoked Butter & Sage. There are also vegetable side dishes such as Smoked Asparagus with Hollandaise and Corn on the Cob, as well as main courses such as Smoked Onion Quiche and Smoked Mushroom Ragout with Polenta Chips. In Smoked you'll learn to apply the elemental force of smoke to food in ways you've never imagined.

The debut title in the Anthony Bourdain Books line, The Prophets of Smoked Meat by “Barbecue Snob” Daniel Vaughn, author of the enormously popular blog Full Custom Gospel BBQ, is a rollicking journey through the heart of Texas Barbecue.From brisket to ribs, beef to pork, mesquite to oak, this fully illustrated, comprehensive guide to Texas barbecue includes pit masters’ recipes, tales of the road—from country meat markets to roadside stands, sumptuous photography, and a panoramic look at the Lone Star State, where smoked meat is sacred.

THIS PRODUCT WILL TAKE A LITTLE LONGER TO SHIP, AS IT IS SPECIAL ORDERED. Short Ribs have amazing flavor, they are usually smoked or cooked slow and low. The problem is, you often have to buy a whole short rib plate and spend 8 hours smoking to enjoy them.which is GREAT, if you have the time. For the days you don't we have cut the short rib plates into one bone pieces. and they turn out just as good on the grill. How to cook it? Add salt. Sear for 40 seconds, then place bone side down (bone facin

This Epicurean delight includes dry cured salami, cheese, crackers and gourmet mustard The ribbon is sold blank only Add your personalization to the box lid

Elegant 6-piece charcuterie set is the perfect gift for anyone! Meat and Cheese Set features a beautiful Bamboo Cutting Board and a selection of gourmet goods, including dry cured salami, two different cheeses, crackers, and stone-ground mustard Hanging hole features vibrant inner ring for pop of color Natural bamboo is an eco-friendly, renewable, sustainable material Add your custom laser-engraved personalization on bottom right side of the board Please Note: Due to variations in the natural materials, each wood and bamboo item is unique and will appear slightly different from other items of the same material.

ThermoPro TP17W is an ideal grill thermometer for experienced and inexperienced cooks alike, you no longer have to worry about achieving that mouthwatering brisket or that heavenly smoked chicken, let the ThermoPro TP17W take care of the hard part and help you cook your meat Like a Pro every time. Equipped with 2 probes, the versatile TP17W gives you the option of monitoring the BBQ temperature along with the temperature of your food or you could use the second probe to monitor an extra piece of meat. So go ahead and work on other side dishes or go watch the game in your living room, TP17W will sound an alarm when it's time to take the meat off the heat.

Introducing the Deluxe Gourmet Meat and Cheese Sampler Gift - the ultimate treat for any occasion, from birthdays to heartfelt thank yous. This tasteful care package features a delicious spread of savory cured meats, rich cheeses, crisp crackers, briny olives, and a tangy bruschetta dip, perfect for sharing with family and friends. This gourmet selection of charcuterie-inspired snacks is thoughtfully designed for a memorable unboxing experience. The Deluxe Meat and Cheese Sampler provides a versatile assortment that is both delightful and delicious, ensuring that your recipient feels genuinely appreciated.

In recent years there has been a global explosion of culinary interest in the age-old traditions of eating raw fish, seafood and meat. Suddenly, it seems, sashimi, ceviche, tartare and carpaccio have become the inspiration and focus for young chefs around the world. This book gives you all these recipes, plus many more modern fusion dishes, so you can create globally inspired raw food in your own kitchen.   This book has a wealth of ideas for preparing and presenting raw fish, meat, vegetables and fruits, but also provides variations if you prefer them lightly cooked, whether fleetingly applying the searing heat of a griddle, the flame of a blow torch, a waft of hot or cold smoke, a surge of bubbling stock, or a brief encounter with a pickling potion, merely to seal the succulence within.  Raw and Rare is raw gastronomy for the home cook, inspired by simple age-old culinary traditions. It provides in-depth ideas on how to use healthy, seasonal raw fruit, vegetables and salads as well as fish, seafood and meat to prepare fresh, highly nutritious, top-quality and stunningly presented dishes.

This professional-quality, deli-style slicer delivers the performance and power of a commercial-grade model. Our largest, it has a 12 in. blade to tackle large cuts of cured and cooked meat, as well as cheeses and breads. Also works great on slightly frozen beef or wild game to make jerky prep a breeze. Color: Silver. Material: Aluminum.

At last, a field guide to identifying and selecting more than 200 different cuts and kinds of meat, from beef and poultry to game and cured meat!   An essential resource for every home cook or chef, Field Guide to Meat offers details on virtually every kind of meat available.   This practical guide includes more than 200 full-color photographs of cuts of beef, veal, pork, lamb, game, and poultry as well as more than 100 different kinds of cured meats and sausages. Cross-referenced with the photographs are in-depth descriptions of the cuts, including basic history, location in the animal, characteristics, information on how to choose the cut, and flavor affinities. Step-by-step preparation directions tell you whether the item is best marinated, braised, grilled, roasted, or pan-seared.   Trips to the butcher’s aisle will no longer be intimidating, and you’ll never end up with a cut that’s too tough for dinner.

Contains all the information you need to create your own delicious smoked, cured, and dried meats and fish at home. Improve the taste of good ingredients naturally-no artificial flavors neededOver 50 recipes, from dried lamb and beef jerky to pastrami and hot-smoked salmonClear and simple directions for building your own smokerExpert tips for mastering artisan cooking techniques, including hot and cold smoking, brining, curing, air-drying, and more

Now in paperback.This comprehensive book takes a fresh look at preserving. Jams and jellies, chutneys and pickles, smoked and potted meats and cured fish, cordials and alcohols, vegetables in oil, mustards and vinegars - here are recipes to fill the larder with the most delicious conserves of all kinds. Award-winning food writer Diana Henry has sourced preserves from many different cuisines, from familiar fruit jams to more unusual recipes such as Georgian plum sauce, rhubarb schnapps and Middle Eastern pickled turnips. There is expert advice and instruction on techniques where necessary - from successful smoking (without expensive equipment) to foolproof jellies. As always Diana's irresistible narrative style makes you feel she is in the kitchen with you, guiding you gently through the recipes and providing fascinating background that ranges from the traditions of wild mushroom picking in Italy, Scandinavia and Russia to Simone de Beauvoir (who compared making jam to capturing time). Preserving makes the most of seasonal ingredients and intensifies flavors wonderfully. It's also a delicious way of making everyday food special and giving friends and family something beautifully home-made. From elderflower in spring and summer tomatoes, to autumn berries and winter vodkas, the recipes in this book will provide you with season after season of wonderful preserves.

The most versatile wood is Oak. Its mild smoke, aromatic flavor, and little to no aftertaste make Oak blend well with most meats and give off a beautiful smoked color. Oak Flavor Bisquettes especially pair well with poultry, beef, pork, lamb, and game. The Bradley Smoker Oak Bisquettes (120-pack) burn once every 20 minutes in a Bradley smoker. Burning a new bisquette every 20 minutes produces a clean, cool smokey flavor. These all-natural hardwood bisquettes produce smoke continuously for up to 40 hours.

Give the gift of BBQ. The menu features award-winning BBQ and slow-smoked meats, a large selection of salads, handcrafted sandwiches and sides and unique desserts. No fees or expiration dates. Visit famousdaves.com to learn more.

Give the gift of BBQ. The menu features award-winning BBQ and slow-smoked meats, a large selection of salads, handcrafted sandwiches and sides and unique desserts. No fees or expiration dates. Visit famousdaves.com to learn more.