The director of a meat processing plant explained how to properly cut sausage.

According to Angela Georgita, the taste of dry-cured sausage, like any other meat product, depends not only on the recipe. The selected set of spices and seasonings, their proper combination and sufficient amount of salt, of course, directly affect the taste. But even the perfect bouquet of aromas and flavors can be ruined by improper slicing, the specialist claims.

That is why, according to the director of the meat processing plant, professional cortadores (specialists in slicing meat delicacies, in particular Spanish ham) are willing to pay big money for the correct slicing, which will allow the product to fully reveal itself.

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"ڟ️ Вкус мяса и сырокопчёной колбасы зависит не только от рецепта❗️ У всех людей язык немного по-разному ощущает вкус: сладкое ярче на кончике, острое сзади, кислое и соленное по бокам. Чтобы полностью раскрыть вкус, ломтик должен покрывать язык целиком❗️ ❌ Толстые кружки 1-2 мм приходится жевать, часть специй застревает на зубах, вкус раскрывается медленно и неравномерно❗️ ✅ Тонкий, длинный ломтик тает на языке, раскрывая вкус мгновенно. Именно поэтому кортадорам платят до 100 USD в час — это мастера по нарезке хамона и мясных деликатесов, которые режут тонкие ломтики, специально захватывая часть сала, чтобы они были сочными и таяли на языке. P.S. прошутто из видео возможно еще осталось в магазине при заводе в Бульбоках. Но это не точно.

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"Professionals charge $100 an hour for this work. They study for it, get diplomas. Believe me, cortadores do their job not for show, but for taste," Georgitsa explained.

She named two main rules for slicing sausage, which can be adopted and tested on the next holidays.

Firstly, the specialist advised to slice the sausage at an angle in order to get a larger slice that will completely cover the tongue.

This requires using all the taste receptors at the same time. As you know, they are distributed on the human tongue by zones: receptors responsible for sweet taste are located at the tip of the tongue, for sour and salty - on the sides, for spicy - at the back. If you use all the receptors at the same time, the taste will be brighter and more intense.

Secondly, Angela Georgitsa advised slicing the sausage into the thinnest possible slices.

The thicker the pieces, the longer they will have to be chewed, some of the meat and spices may get stuck in the teeth, and the taste will be revealed more slowly and unevenly.

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