Grudinka — Zapechenaja Recept

The meat should be a pale pink (not dark red or gray), and the fat should be creamy white, dense, and slightly shiny.

Запеченная свиная грудинка в духовке в фольге - Гастроном grudinka zapechenaja recept

To get that melt-in-your-mouth texture with a golden crust, look for the following characteristics at the butcher or shop: The meat should be a pale pink (not

Select a rectangular slab of uniform thickness, at least 3.25 cm (1.3 inches) thick. This ensures every part of the meat cooks at the same rate. Look for dry, smooth skin

Look for dry, smooth skin. Avoid "wet" vacuum-packed pieces if you want crispy crackling, as moisture prevents the skin from puffing up. Simple Roasted Grudinka Recipe

This method uses foil to keep the meat juicy while ensuring it "melts" by the end of the cooking process.