CINI TAL-MIJA Butcher Gozo
By cini

Grilled Pork recipe


  • 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.

CINI TAL-MIJA Butcher Gozo
By cini

The Maltese Pork Industry today

Most of the pigs on Maltese farms today are of a few highly efficient breeds such as Landrace, Large White, Pietrain and White Duroc, which provide what most Maltese consumers want; pink skins and lean meat at an affordable price. Malta currently slaughters about 1,600 pigs per week. This is a significant reduction from the 2,400 which used to be slaughtered weekly just a few years ago, although local pork consumption has not reduced. The difference has simply been replaced by lower-quality imported meat products.

CINI TAL-MIJA Butcher Gozo
By cini

Bread with oil recipe (hobż biż-żejt)

This easy and ultra-delicious snack is Malta's answer to Italian bruschetta. Slices of sourdough bread are shallow-fried then topped with tomato pesto, basil, capers and a crumbling of ricotta.


  • vegetable oil, to shallow-fry
  • ½sourdough loaf, sliced
  • 70 g(¼ cup) tomato pesto
  • ½red onion, finely chopped
  • 50 g(¼ cup) salted capers, rinsed, drained
  • ½ cup basil leaves
  • 75 g(½ cup) pitted black olives, sliced
  • 200g fresh ricotta, crumbled
  • 60 ml(¼ cup) olive oil


Heat 1 cm oil in a large, deep frying pan over medium-high heat. Working in batches, add bread slices and cook, turning once, for 4 minutes or until crisp and golden. Remove using a slotted spoon, drain and cool on paper towel.

Spread bread slices with pesto. Top with onion, caper, basil, olive and ricotta, drizzle with oil and season with salt and pepper.

CINI TAL-MIJA Butcher Gozo
By cini

Chicken rissoles recipe

Rissoles are a very popular dish in Malta and here Karmen Tedesco share her recipe using chicken. You could also use  pork, beef or even turkey mince. They're just as delicious served cold as they are warm, so make great snacks the day after.


50 g wholemeal breadcrumbs
4 tbsp skim milk
250 g chicken mince
½ tsp mixed herbs
3 cloves of garlic, crushed
1 egg
400 ml chicken stock
400 g tomatoes, peeled and diced
1 tbsp tomato paste
2 bay leaves
100 g rice
Parsley to garnish


Mix breadcrumbs and milk in a bowl. Add chicken mince, mixed herbs, garlic and egg. Mix well and let the mixture rest before forming the rissoles.

In a saucepan, cook the chicken stock, tomatoes, tomato paste and bay leaves on moderate heat until boiling.

Add rice to the saucepan, mix well, cover and cook for another 5 minutes.

Form the rissoles (an ice-cream scoop is an easy way to create  each rissole for a consistent size), add to sauce, and simmer for 15 minutes, until rissoles are cooked.

Garnish with parsley. Serve with steamed green vegetables.

CINI TAL-MIJA Butcher Gozo
By cini


Bigilla is a traditional Maltese dish, made of mashed beans. Tic beans, known in Malta as “ful ta’ Ġirba” (Djerba beans), are used. These are similar to but smaller than broad beans, with a darker and harder skin. At United the Bigilla is served as a snack.

CINI TAL-MIJA Butcher Gozo
By cini

How to make traditional Maltese Rabbit Stew



  • 2 rabbits cleaned and portioned (the butcher should be able to do this for you)
  • ¾ bottle of full bodied red wine
  • 350ml of water (approx. 2 wine glasses of water)
  • 2 finely chopped onions
  • 4 garlic cloves (peeled and crushed)
  • 8-10 bay leaves
  • 1 x 400g can tomato pulp (polpa) or mashed up plum tomatoes
  • 3 tbsps tomato puree’
  • 2 carrots (peeled and sliced)
  • 6-8 medium potatoes (peeled and roughly chopped)
  • Salt & pepper
  • 3 tbsps extra virgin olive oil

Marinade (must be prepare the night before)

  1. Mix the wine, garlic and bay leaves in a large bowl to make the marinade.
  2. Place the rabbit pieces into the marinade, cover and refrigerate overnight.


  1. The next day, remove the rabbit pieces from the marinade and shake off the excess liquid (don’t throw away the marinade – you’ll be using that later!).
  2. Heat up the olive oil in a heavy based saucepan on a high heat and sear the rabbit joints on all sides until lightly browned (approx. 4 minutes on each side). Remove the rabbit pieces from the pan and set them aside.
  3. Lower the heat and add more bay leaves and onions into the pan. Simmer the onions under low heat until they are browned (approx. 5 minutes). Add the garlic and continue to stir gently for another minute.
  4. Add the tomato pulp or the mashed plum tomatoes to the pan and increase the heat slightly. Cook for approximately 5 minutes.
  5. Now add the marinade and increase the heat to  bring the sauce to a boil.
  6. Once again, add the rabbit joints to the pan and mix them into the sauce, topping up the pan with water until all the rabbit pieces are covered.
  7. Cover the pan with a lid until it comes to boil and then reduce the heat to a medium simmer.
  8. Wait for half an hour and then add the sliced carrots, diced potatoes and tomato puree’. Make sure all the vegetables are covered with liquid and continue to simmer the stew for another half hour.
  9. Wait another half and hour and gently move the lid to cover only half of the pan. This will allow the sauce time to thicken.
  10. Now it’s time to check whether everything is cooked. If the rabbit meat falls off the bone easily and the roots of the vegetable are tender, then your rabbit stew is ready!
CINI TAL-MIJA Butcher Gozo
By cini

Local Gozo cheese ”Gbejniet”

Gbejniet are part of local cuisine, popular among Maltese, Gozitans and tourists alike. Gbejniet can be made with cow, sheep or goat’s milk, however it is the ones made of sheep’s milk that make the true gbejna. Gbejniet are made by adding rennet a digestive enzyme produced by mammals to the milk and allowing the milk to stand until it hardens enough to be cut with a knife, whereupon it is placed in plastic containers and allowed to harden further.

CINI TAL-MIJA Butcher Gozo
By cini

Maltese Sausage ”Zalzett tal-Malti”

The Maltese sausage, also locally known as zalzetta tal-malti, is a homemade sausage that is influenced by England but made in accordance to Portuguese traditions. It is similar to the pork salsicca of the Italians and can be made either plain or with garlic, depending on the type. Fresh Maltese sausage is often made with garlic, while dry types are made without this. The production of Maltese sausage begins with ground pork and fat. This is seasoned with sea salt, crushed black peppercorns, crushed coriander seeds, parsley, garlic and other spices then stuffed into sausage casings.