Bendajola
Bendajola is a cured and smoked product made from pork from the Italian cuisine .
In preparation, the pork neck is boned and cured in a spice brine for 8 to 10 days at room temperature (18 to 20 ° C) . The brine consists of water mixed with nitrite curing salt , broken white pepper , crushed juniper berries , nutmeg , cinnamon and cane sugar . After curing, the pieces are soaked for several hours.
In the original, the meat then you fill in Butten of cattle or sheep . The use of cellophane bubbles is also common in modern meat production . The cold smoking lasts 4 to 6 days. The meat is then ready for consumption.
Individual evidence
- ↑ Hermann Koch, Martin Fuchs: The manufacture of fine meat and sausage products. 22nd expanded edition. Deutscher Fachverlag, Frankfurt am Main 2009, ISBN 978-3-86641-187-6 , p. 114.
- ↑ Hans-Joachim Rose (arrangement), Ralf Frenzel (ed.): Kitchen Bible. Encyclopedia of Culinary Studies. Tre Torri, Wiesbaden 2007, ISBN 978-3-937963-41-9 .