From the Khoisan people to the Afrikaners, the South African tradition of dried meat: the biltong.
25
Feb
Month: February 2021
20
Feb
From conquistadors to explorers of the new world: dried meat in the history of the Americas
17
Feb
The one shot of February 2021: BBQ and Forest. the American tradition of sauces and the Italian tradition of speck.
16
Feb
From the Arab tradition of Musciska del Gargano, to the Coppiette in Central Italy through the shepherds’ Transhumance
11
Feb
Parlano di noi, 25 snack. della carne secca, dell’Italiana jerky, delle coppiette snack e dello snack proteico su Premiata Salumeria Italiana, un prestigioso magazine di settore.
10
Feb
Musciska: Arabian dried meat in Puglia. The Gargano goat and Arab influences in the Italian culinary tradition
7
Feb
The pemmican war, the dried meat of arctic explorations and the survival ration during the Boer war.
7
Feb
The story of the pemmican, the dried meat of north america. From the Cree, Sioux, Lakota, to leather traders and arctic explorations
3
Feb
our philosophy requires us to use only 100% meat from the Italian supply chain, free of antibiotics, respecting the animal and supporting the farmer.