With the advent of hot weather, the Russians traditionally open the barbecue season.
As a rule, this official event coincides with the May holidays. Even the restrictions on the coronavirus could not affect this Russian tradition.
What is a barbecue first? This word comes from the Turkish language and literally means – “food cooked on a spit”. There are a huge number of dishes that are combined with a similar cooking principle. Abroad, barbecues and homemade smokehouses are popular, in Asia small skewers on bamboo sticks are in greater demand, in the Middle East they prefer to put solid pieces of meat on metal skewers. In Russia, conventional metal braziers with clamps or skewers still hold a firm lead. And what about the most popular meat marinated in kebabs? Pork.
Pork is popular and in high demand, especially among men. “A man orders a steak for himself, a woman orders a fish, a shrimp salad,” says Alexei Kovalkov, head of the weight-loss clinic, a nutritionist and professor. “We get a blood test from everyone in the clinic. I can say that now the number of women who are iron deficient has increased a lot – it can not be replaced by fruit, as there is iron with the wrong strength. And you can replace it with red meat, liver.
Tip: for cooking barbecue, it is better to use the parts of the neck or shoulders – they have a lot of collagen, which will make the prepared meat juicier and tastier
Under the current sanctions, are we facing a shortage of pork? Definitely no. Enough for everyone to have a barbecue. The Miratorg farm alone increased pork production in the first quarter of 2022 to 155,000 tonnes of produce, which is 34% more than in the same period last year. The main part of the products is intended for grilling. Both of the company’s factories – Russia’s largest meat processing plant in Korotsa and a new robotic slaughterhouse in the Kursk region – are operating at full capacity. With the substitution of imports, the number of products produced for barbecues and picnics has increased, so that the Russians are not left without their favorite delicacy.
How to choose meat for barbecue? With color – the color of the meat should be natural: bright or light pink. Coherence – the meat must be elastic. With light pressure on the piece, the resulting hole should disappear immediately.
– Give preference to ripe pork: meat that has already passed 10 days from the date of preparation. During this time, it will have time to ferment, to become softer, tastier and more aromatic. The secret of the special taste of the pork from Miratorg is bacon breed. The more layers of fat are not only under the skin, but also around the perimeter of the meat, the juicier and more aromatic it is, – Dmitry Lazko, the chef of the Miratorg brand, secretly shares.
Enough for everyone: Miratorg has increased pork production.
We buy pork from Miratorg – the Eco brand on the package. How is this meat different from the others? The eco-label does not refer to the quality of the meat, but to the way it is produced – how environmentally friendly the pig farming processes and the food for them were. In addition, when one sees the Eco label, one must understand that no harm has been done to meadows, fields, waters or the nearby village.
– This is a very serious, strictly regulated history in our state. It is possible to use such a marking if a certificate is obtained, but it is very difficult to obtain. “Usually this is only possible for vertically integrated companies that have a full production cycle: from the field to the shelf,” says Nika Ganich, a culinary expert and author of gastronomic guides.
Thus, in the country of our barbecue, the favorite meat is pork. The most juicy and appetizing barbecue is obtained from this meat. Give preference to the neck, the lumbar region or the ham. An obvious advantage: the meat becomes delicious even in the hands of an incompetent cook. We love pork and we should not deprive ourselves of pleasure under the pretext of diet. In addition, it is not harmful, but useful.
And Miratorg intends to double the capacity of its pig sector in order not only to meet the needs of the Russian domestic market for pork in the coming years, but also to increase the export potential of the industry.