CURED SAUSAGE of Italian origin made with pork meat and fat coarsely ground and seasoned with black pepper, fennel, and other spices and condiments, depending on the region of origin. In Brazil, the law allows the addition of a percentage of beef in industrialized salame. It is often served as a snack at Brazilian botecos, drizzled with freshly squeezed lime, and used thinly sliced as a sandwich filling.
Vigna unguiculata PRODUCED IN THE Northeast, these are the fresh version of blacked-eyed peas, sometimes sold at fairs and farm markets still on their green-and-pink pods, to be shelled by […]
BEEF LUNG IS mainly used in Brazil to prepare some traditional recipes from the northeastern cuisine. In Bahia, Xinxim de bofe is a dish combining beef lung and other ingredients […]
OLDEST SWEETENER IN the world, honey is part of the human diet since prehistoric times. A natural sugar substitute, it goes well with fruits, milk, yogurt, crackers, cereals, juices and […]