Bread and cured meats, to get back to class with enthusiasm!
Back to class! While the public debate is focused on anti-Covid measures to allow attendance safely, everything else that contributes to ensuring the serenity and enthusiasm of children in this delicate moment risks overshadowing. Nutrition, before and during lessons, is
The art of cooking meat
There are those who love it rare and those who want it well done, but the optimal cooking of the meat is not just a matter of individual taste. There are very specific rules to obtain perfect meat, both from
None of a pig is thrown away
The well-known popular saying is not only absolutely true but it is also incredibly current. In an era in which sustainability is becoming the main driver of consumer choices, pork also offers - most of all - the guarantee of
White or red?
Despite having a pale colour compared to more typical red meats, from a scientific point of view pork is counted among red meats. The intensity of the red colour of meat is due to myoglobin, a protein present in animal muscle
Identikit of a steak
When a "steak" or a "slice" of pork is consumed, reference is generally made to a section of meat obtained mainly from the fleshy dorsal parts, while the thighs, the neck, the bacon, the shoulder are mostly used in the
How to store salami
Properly storing a salami once cut is not intuitive, depending on the type, in fact, different precautions must be taken. In particular, the degree of humidity and curing must be considered. The classification from a commercial point of view between