vores slagter/ our butcher

Det er fristende nemt, at købe kød i supermarkedet, nu man alligevel er der. Men med tiden er det gået lidt ligesom i Danmark; kødet bliver ringere og ringere og dyrere og dyrere. Derfor besluttede vi, at afprøve nogle af de små slagterbutikker, som stadig findes. Her er den, vi faldt for. Den ligger i Taggia og ejes af ham her.

It is temptingly easy to buy meat in the supermarket, now that you are there anyway. But it is beginning to be like in Denmark; the meat is of a bad quality and becomes more and more expensive. Therefore we decided to try out some of the small butcher shop that you can still find. We fell for this one in Taggia own by this guy

Han sælger alt det her og mere til
He sells all this and more

og så gør han det her efter kundens ønske
and then he cuts it according to the cusomers wishes

Det var også ham, der lavede vores flotte lammekrone.
Hans priser er lavere end supermarkedet, for vi betaler ikke for ekstra fedtlag og ben. Han varer er betydeligt bedre og så er han og hans personale utrolig venlige. Og så er de åbne for nye indtryk. Således bragte Teddy dem en smagsprøve på hans egen udgave af Breasola og de syntes den var fantastisk. Her deler vi opskriften med jer:

1 stk oksefilet
1/2 kop salt
1/2 kop sukker
1/2 kop whisky eller cognac

Put det hele i en plastikpose og op i et fad. Stil hele herligheden i køleskab i 4 dage og vend posen et par gange om dagen, så det lagres på begge sider. Tag kødet ud af posen og tør det af. opbevares i en ren plastikpose og kan holde sig mindst 1 uge. Når det skal nydes, skæres det ud så tyndt som muligt og spises med brød og en god olie. Desværre har jeg ikke et foto, for hos os bliver det spist med det samme.

It was also he who made our beautiful lamb racks. His prices are lower than the supermarket, because we do not pay for extra fat and bone. He meat is significantly better and he and his staff are incredibly friendly. And they're open to new impressions. Teddy brought them a taste of his own version of Breasola and they thought it was fantastic. Here is the recipe:

1 piece beef fillet
1/2 cup salt
1/2 cup sugar
1/2 cup whiskey or brandy

Put it all in a plastic bag and onto a plate. Put it in the refrigerator for 4 days and turn the bag a couple of times every day. After 4 days take out the meat from the bag and wipe it off with a clean cloth. Kept in a cleanplastic bag it stays good for at least 1 week. Cut it into as thin slices as possible and eat it with bread and a good olive oil. Unfortunately I do not have a photo, because in our house it is eaten immediately.