Pastrami sandwich, pork cup and duck ham are different sights on the home
Discover a seat on the terrace, beneath parasols, or on the counter inside the shop, order a sandwich or a plate of sausages, a wine from Rio Grande do Sul Vivente or a Tarantino draft beer and embark on a program like few others within the metropolis. The enterprise at Jais is handmade charcuterie, made with completely different recipes and completely different curing and maturation occasions.
The choice has greater than 50 merchandise, the provide, on common, is 20 choices at a time. Cup? There are three varieties, the durac pork cup, matured for 90 days; the caipira pork, with eight months of maturation and the black cup, smoked in peach wooden, with a charcoal crust and spices. It has speck, canasta pork ham (aged for 16 months), Moorish pork ham, duck ham; culatello, culatello fioco, pastrami, smoked loin, pancetta, lonza…
The proprietor of the home doesn’t cease inventing. Egon Jais is an promoting photographer and began researching and testing sausage recipes as a passion six years in the past. He fell in love with the sport, bought at gala’s, delivered through the pandemic and is concerned with the opening of a small manufacturing unit.
Jais, in Jardim Guedala, is a handcrafted grocery retailer. Along with sausages, there are Brazilian cheeses akin to sheep cheese from Rima and benz, with white mould, from São Paulo’s Bela Fazenda cheese manufacturing unit, amongst others. On the cabinets, preserves, jams and sauces from small producers chosen by Karina, Egon’s spouse and accomplice. Style the Swedish bread from nanopadaria Nordico, in Boituva. Don’t fret, you may depart with one thing wrapped up…
Go away the choice in Egon’s fingers. He arrange a tasting, which intersperses the sausages, sliced to order, with surprises akin to duck magret with bitter cherry sauce, pancetta with honey, bresaola with arugula…Or ask for the board, which has 4 sausages, a cheese and pickles (R $89).
Sandwiches are a fantastic alternative. My favourite is the angus pastrami, pickled cucumber and grain mustard. It is available in flippantly toasted pure fermentation bread, with chilly pastrami and pickles that lend texture and acidity, a delight (R$49). Jais takes cheese, cup, smoked loin with honey, orange and pink pepper, leaves and crimson onion jelly with mustard (R$ 56).
Twice a month, on the weekends, they bake a porchetta and have a sidewalk celebration – the subsequent one will probably be on Saturday, Might twentieth.
80 Valdemar Blakauskas Avenue, Guedala Backyard. Open from Monday to Saturday, from 11am to 8pm. Supply whatsapp (11)
