Every meat and its marinade!

Although the choice of marinade is primarily a matter of personal taste and imagination, it seems that each meat "marries" better with certain ingredients, which highlight its flavor better.

But let's see in detail which ingredients are best suited to each meat to make the ideal marinade!

PORK

Mediterranean herbs, such as thyme, oregano, mint, rosemary, basil, sage, as well as sweet and sour mixtures in general, are best suited to pork. So, we can choose one of the above herbs and add oil, lemon or white wine and have the ideal marinade for our pork.

CALF

The little and the good, such as oregano and thyme, suit the beef, while if we decide to choose the most intense ones, such as rosemary and sage, it needs moderation. Also, if the veal is dry it can bind perfectly and regain its moisture by mixing one of the above herbs with dark beer, cognac or black laurel.

CHICKEN

Strong spices go well with chicken! Chicken, because it is a type of meat that is quite immune, must be marinated! The options are many: yogurt, mustard, soy sauce, citrus juice, grated fresh tomatoes and from herbs mint, mint, basil, fennel, dill, oregano in combinations, of course, up to two of them with wine or tomato.

LAMB

Lamb has a strong smell, which some people love and do not want to cover, while others look for ways to "cover" it. Ingredients suitable for marinating lamb are garlic, lemon juice, vinegar, mustard. From herbs rosemary, oregano, mint, marjoram and laurel.