Cervelat, or Cervelas, a large kind of Sausage, well season'd and eaten cold in slices.
Summer sausage is it's modern equivalent, but we are really talking about «cold cuts» of previously cooked, smoked or fermented Charcuterie.
Summer sausage is it's modern equivalent, but we are really talking about «cold cuts» of previously cooked, smoked or fermented Charcuterie.
16 comments:
Are there any nasty preservatives in this?
Regards, Keith.
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Your exploration of cervelat or cervelas as an original cold cut is both informative and intriguing. It's fascinating to delve into the culinary history of different dishes, especially ones that have stood the test of time.
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Your post about Cervelat or Cervelas is a delightful dive into culinary history. Exploring the origins of traditional cold cuts adds a fascinating layer to the appreciation of food.
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Cervelat: A large sausage full of chilled flavors! A charquiteri similar to a modern cold cut.
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