IT’S NOT RAW MEAT1
That is only the redness talking.
Corned beef is somewhat of a American/Irish thing. We don’t have it here in Brazil, what we have here is its cousin the all-mighty Pastrami.
Both dishes start in the same way: The meat is cured in a brine, then for corned beef it is “canned” (which means ...
Croatia has some very important arguments. One that I like the most is Pršut. I mean ham. Those lovely pig legs cured to perfection.
Inland Croatia cures but don’t smoke, coastal Croatia dry-cures it.
If you are lucky, one day you might have to try both to check which one is better.
Paški sir (Pag island cheese)
As far ...
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