3 Succulent Meat Recipes You Will Fall In Love With

The succulent meat is the secret to a satisfied stomach. It’s going to be very fatty, therefore it harbors a lot of flavor which just needs to be unlocked the longer you keep it in the oven. However, not all meat dishes require you to turn on your oven. You can eat meat in many different ways and for those that want to experience different flavors from the same animals, we have got you covered. We decided on just three meat recipes because there were so many to choose from that it was impossible to even mention the top 10 let alone 5. 

Italian king

The king of all pork dishes in Italy is the porchetta. It’s known all around the world for it’s iconic image of rolls, around rolls and many different ingredients. The stuffing options are limitless. But the most loved are the classics, namely, prosciutto, parma ham, provolone, oregano, black pepper and mortadella. The cold cuts of meat will swell up nicely when the pork fat begins to melt. The additional stuffing you can use is ground pork, fennel seeds, olives, butter. All of these will add more flavor but they may veer off into complex combinations and thus, give you a different flavor from what the original was supposed to have. After you have made the original recipe, then you can experience it.

Anyone for veal?

Veal, is often thought of as a wild game. However, many veal recipes don’t actually rely on game recipes themselves. Veal is quite common in some parts of the country and that’s why it’s cheaper than some beef cuts. These grilled veal chops are succulently delicious as they keep the recipe simple. Grilled veal has a tendency to get dry which is why we recommend that you baste your cut, with butter or something else. You could use veal milk itself, which should be used to soak the veal chop overnight, and thus leave it very full and flavorful, despite the heat it faces on the grill. Veal looks like thicker cuts of beef, when cooked, but don’t worry, it’s not rubbery. It’s actually softer than beef in many respects.

The old but gold

The old and classic pork belly cut is very popular at all times of the year. It’s not exclusive to the summer or springtime cuisines. You can eat pork belly during the winter with spiced apples, pears and other vegetables like pineapples. The kind of pork belly we are recommending is the classic British style. It’s very traditional in that it uses rosemary, thyme and fennel as flavoring herbs. Use Cornish salt flakes to sprinkle over the top and you can also use Welsh butter to baste the belly as it cooks for extra crispy crackling.

Meat recipes like this will keep your belly full and satisfied. Porchetta is perhaps the best pork dish you could ever hope to taste. But veal is also great when you grill it in veal milk. Choices, choices, which do you prefer to cook tonight?