Servelat "Finnish": composition, GOST. Meat-processing plant "Ostankino"

The phrase "Servelat" Finnish "probably causes an easy nostalgia for many residents of the former USSR.

The coveted Soviet product

In the eighties of last century, the bulk of the inhabitants of the Soviet Union associated happiness with certain attributes, the presence of which implied that a person achieved a certain degree of welfare.

One of these attributes, undoubtedly, was the server file "Finnish", the presence of which at the table spoke of prosperity in the family. He always tried to save him for a holiday: May Day, New Year, family celebration, etc.

At that time, the kind of sausage produced in Finland was very high quality and expensive. However, taking into account the special relations with this country, the trade representatives of the Soviet Union managed to acquire a serverel, the price of which was quite acceptable. Procurement of it was carried out in huge volumes, immediately for a whole five-year period.

Historical reference

Cervelate throughout the world is called delicacy sorts of dry smoked sausage, for the production of which veal, pork, horse meat or rabbit is used.

The term is taken in the lexicon of German-speaking Swiss. A similar word from Italian or French is translated as "brain".

About five centuries ago, Milanese merchants called zervelada sausage with meat.

In the earliest recipes for its production used pork, lard, cheese with the addition of exotic spices: cinnamon, ginger, nutmeg, cloves.

Swiss roots of the serverel

Today, the Swiss serverel has worldwide fame and reputation. It differs by its round shape, determined by the diameter of the shell, which is produced from the best bovine guts. Ideal are the Brazilian bulls, because their intestines allow you to get moderately smoked products, the skin of which ideally crunches on the teeth.

This product in Switzerland is considered a "symbol of the nation's identity", it can be found in the List of the culinary heritage of this country. For its production, use ice, seasoning, bacon, cracklings and beef. It is believed that he has an original, "perfectly curved shape" and a taste called "moderately smoked".

This is a traditional treat during the carnival "Fastnacht", forever included in the Swiss folklore.

Servelat "Finnish" by Soviet standards

In the Soviet Union, the release of any product was strictly regulated. The technological process of manufacturing, and then the finished product, was tested.

According to Soviet standards, the serverel (GOST 16290-86) was to consist of one quarter of the beef (the highest grade), one fourth of pork (low-fat parts) and half of the fatty parts of pork, for example, could use pork breast.

In addition, the recipe included a set of spices, consisting of salt, sodium nitrite, sugar, pepper ground black or white, ground cardamom or nutmeg.

The shell was made dry, elastic, strong, without mold deposits. She had to fit tightly to the stuffing.

Cutting the loaf of serverel, you could see that it has a uniform color both in the center and around the edges, near the shell. The sausage had an elastic consistency, was necessarily dense, but not loose. No gray spots or foreign impurities on the cut should not be.

GOST provided for the shelf life of this sort of sausage - for thirty days with a temperature regime: not less than zero and not above plus four degrees Celsius. At the same time, ambient air should have a relative humidity of 75 to 78 percent.

Today's serverel

Today, the serverel for the bulk of the buyer is boiled-smoked sausage, which has a reliably high quality.

After the collapse of the Soviet Union in Russia, some manufacturers began to produce sausage varieties according to the recipe of serverel, for example, Ostankino, a meat-packing plant known for its reputation, still produces such a variety successfully.

It is noteworthy that some sausage manufacturers sometimes go for a trick, they produce not just one grade of boiled-smoked serverel, giving one the name simply "serverel", another - "Servelat Finnish" and so on. Usually it's just a marketing move, since it does not affect the essence of sausage.

All these are varieties of boiled-smoked sausage, somewhat different in composition.
The distinctive features of the serverel are the presence of fine grain, pleasant taste and good aroma.

In April of this year, according to the "First Channel" of the central television in the "Control Purchase" investigated different varieties of boiled and smoked sausages of various producers. Among others, the "Finnish" ("Ostankino") serverel was studied, which proved to be quite good.

In the process of transmission, the opinion of both ordinary buyers and expert experts was expressed, but no one pointed to any similarity of the current samples with the "Finnish" Soviet-era serverel of the Soviet period.

The only thing that was voiced is the desire to see in this product fat pieces by no more than three millimeters.

About Recipe

Today, different manufacturers can slightly change the formulation of the products, according to the technical specifications approved for them.

For example, the Grodno meat-packing plant produces "Finnish serverlat lux" consisting of pork, beef, bacon, cooked food iodized salt, salt and nitrite mixture and food additives.

Located in the suburbs "Firm Mortadel" produces "Finnish serverel", whose composition differs somewhat from the above. In addition to beef, bacon and pork, it contains additives from animal protein, milk powder, salt, starch, spices and spices.

Tambov meat processing enterprise LLC "Zhupikov" in the production of this sort of sausage add to the beef, pork and bacon a set of milk powder, salt, sugar and natural spices.

Reviews of the "Finnish" serverelate meat factory "Ostankino"

On the Internet there are many reviews about this product. It is noted that its price is high enough, but this is fully justified, since its consumption in food is a real pleasure.

Positively they speak about this sort of sausage with yellow logo "Ostankino". The meat factory has its own history. His products have always been in demand with the most sophisticated consumer.

This sort of sausage with a light brown skin has a pleasant smell. Very impressive and attractive looks in the cutting. Spices are added in sufficient quantity, in moderation. Any unnecessary impurity is not felt.

In the composition, in addition to beef, there is pork, the fat is present in the form of well-ground chunks.

Curiously, bumper loaves are sold in grams weighing two hundred kilograms, so subconsciously it seems that the cost of the product is less.