Whilst I am a great believer in using locally produced meat from independent suppliers I’m also aware that many people don’t have the income to do this.
I hope to show with this project that you can still make some great products despite this. Many are cheaper than buying them from the supermarket. Yes, the quality may be better with meat produced to higher standards but good products can be made using meat produced on an industrial scale.
This is the piece of meat I bought from a local supermarket that sells pork produced in Britain. It’s around a kilogram of pork loin and cost £4.26 as it was discounted to £4 per kg.
That still may seem like a lot of money to some but the meat it makes can be used instead of cured ham, fried as bacon or be cut into thick slices to use as pork steaks/bacon chops – all of which would be more expensive to buy.
In Germany, it’s called Kasseler and is usually cured with the bones still in; it’s served as bacon chops. Some online references talk of it being smoked, cooked and then stored in brine which seems an odd way of going about things! However the few recipes I can find all make it in the normal way.
I’ve never been really happy with using water instead of stock for vegetarian soup but vegetable stock powder invariably gives a celery flavour to the whole soup and to be honest, even when I’ve made vegetable stock I’ve never been really happy with it.
However, I think that I’ve found the answer, at least for mushroom soups. Dried Porcini absolutely transforms them. I’d never bothered with it until now because of the price. But recently I’ve been looking for things that help to lower my calorie intake and have been surprised, it’s not always the lower-calorie items that are best. For example, you get far more ‘bang for your buck’ from high-calorie Stilton than a reduced calorie cheese. Just try it, tiny pieces of stilton will add flavour whereas you’d need double the amount of a lower-calorie product. Well, when I was thinking along these lines, I also realised that the same applies to using very small amounts of expensive items and there’s no doubt that Porcini is expensive: £60 – £80 per kilo but if you only use 10gm it’s only 60p or about 10p per bowl.
For those that don’t know, Bresaola is an air-dried beef that originates in the north of Italy. In the past, I’ve always made it using Jason Molinari’s recipe from curedmeats.blogspot.co.uk. The recipe below, whilst very different from Jason’s, owes its heritage to his. I’ve removed the cinnamon and clove, reduced the other spices and added a small amount of garlic.