Meat tasting we care what we buy and sell.
Wood Fire Roast Pork at our back yard. Call Celestino if you like to order one.
Our Meat are all quality inspected by experience butcher.
PLease visit our shop for the best meats for your BBQ. Find Us on Google Maps
Fresh baby lamb available @ Cını Meat market..
New Zealand affco fillet…. @ Cını Meat market
HOW TO COOK THE PERFECT TOMAHAWK STEAK
Heat an outdoor grill to highest heat. Preheat oven to 375 degrees.
Season steaks generously with salt (and pepper as desired). Get the top, bottom, and all the sides. Use a generous amount of salt as this is a thick steak.
Sear the steak for 3 to 4 minutes on each side, letting the flames lick up the sides. You’ll know the steak is ready to flip when it releases easily from the grill.
Transfer the steak to a baking sheet . Bake in the preheated oven until the steak reaches an internal temperature of 130 degrees. This will take about 30 minutes, but use a meat thermometer for 100% accuracy.
Let rest 5-10 minutes before slicing.
Our house made porketta, Please come and taste.
House Made Maltese Sausage Please come and test it.
Preparing Sunday Roast Orders. Call Us for Special orders.
The Butcher/Director tasting local samples.
Porketta all types of ham prepacked are available
Venison and wild boar sausages…
available @ cini tal mija ..
Bacon is easy and fun to make at home. It’s just pork belly that’s been cured and smoked; both are things you can do with a minimum of ingredients and equipment.
The process takes about a week: 7 days of curing and 2 hours of smoking. The effort is minimal. 20 minutes to apply the cure and package up the bacon-to-be, a few minutes each day to flip the bags in the fridge, and then about half an hour of work to smoke it.
The pork belly is obtained at any Asian grocery, or ask your local butcher if they have it. The recipe scales pretty well. The main limitation is how much bacon you can fit in your BBQ, smoker, or oven.
You’re going to need:
Dextrose or sugar
Pink salt (optional, see step 2)
Pork belly (see step 1)
BBQ or Smoker with smoking wood (I usually use applewood), or you can use an oven
Plastic bags to fit the pork belly in
Fridge space for the pork belly while it cures
I was initially hesitant to post salami recipes. These are the hard ones in the charcuterie craft. Salami is fermented sausage, and you must carefully control your humidity, salt levels, acidity and temperature for everything to come out OK. If you mess things up, you can get sick. I highly recommend you buy and read one of the books listed below before you start doing real dry cured salami at home.
- 1 1/2 pounds local pork shoulder, trimmed and cut into bite-size cubes
- 1/2 cup all-purpose flour
- 1/2 teaspoon Adobo all-purpose seasoning or seasoned salt mixture
- 1/4 teaspoon coarsely ground black pepper
- 1/4 teaspoon dried leaf oregano
- 1/4 teaspoon dried leaf basil
- 1/4 teaspoon crumbled dried rosemary
- 2 cloves garlic, chopped
- 1/4 cup tomato paste
- 3/4 cup water
- 1/4 cup dry white wine
- chicken broth or water, as needed
Combine flour, black pepper, and seasoning in a food storage bag. Add pork cubes and shake to thoroughly coat. Heat olive oil over medium-high heat in a large deep skillet or Dutch oven. Add pork and brown, stirring, on all sides. Combine remaining ingredients; pour over pork. Lower heat, cover, and simmer gently for about 1 hour. Add mushrooms and simmer for about 20 minutes longer, adding chicken broth or water if needed.
Serves 4 to 6.
Timpana is a baked macaroni dish. The macaroni are cooked in a sauce made with minced meat, tomatoes, onion, garlic and cheese. Some people opt to add bacon and hard-boiled egg to the sauce, with some going even further and adding chicken liver or calf brains to the recipe. The macaroni is then baked in a pastry case, resulting in a rich and filling pasta dish that leaves everyone asking for more!
Being an island surrounded by the sea, it makes perfect sense for the Maltese to use fish in a variety of their dishes. Torta tal-lampuki is a pie made out of the fish known as the 'mahi-mahi', or the common dolphinfish. These fish migrate past the Maltese islands from the end of August until around November. The fresh fish are caught early in the morning and are transported to the fish market in Valletta on weekdays. However, the fish caught on Sundays are sold in the fishing village of Marsaxlokk, on the south-east side of Malta. The freshly-caught lampuki are cooked with tomatoes, onions, olives, capers and spinach and placed in a puff-pastry before being baked in the oven.
Of course, you cannot visit Malta and not try one of the most popular snacks on the islands - pastizzi. These warm, savoury pastries are traditionally made out of filo pastry or puff pastry and are filled with either warm ricotta cheese 'tal-irkotta' or mushy peas 'tal-piżelli'. They are cheap, delicious and addictive, with pastizzerias found all over the island. Pastizzi are popular snacks at any time of day, all year round and taste great with a cold glass of Kinnie, Malta's own soft drink which has a bitter sweet taste. Pastizzi have become so popular in recent years that various cafes and restaurants in other countries, such as the UK, Australia and Canada have also started serving this delicious snack.
- 3 tablespoons lime juice
- 3 tablespoons reduced-sodium soy sauce
- 3 tablespoons stir-fry sauce
- 3/4 teaspoon ground ginger
- 1 teaspoon crushed red pepper flakes
- 3 garlic cloves, minced
- 1Lb pork tenderloin
In a bowl, combine the first six ingredients. Place the pork in a large resealable plastic bag; add half of the marinade. Seal bag and turn to coat; refrigerate for 2 hours, turning occasionally. Cover and refrigerate remaining marinade for basting. Drain and discard marinade. Grill pork, covered, over hot heat for 15-20 minutes or until a meat thermometer reads 160 degrees F and juices run clear, basting occasionally with reserved marinade.