Spanish Chorizo. I can almost taste the pilsner urquell and tortilla espanola. I read thru Ruhlmans Charcuterie book and Bertolli’s Cooking by Hand to get an idea of what I would need and how to make a successful product. After 4 weeks, they not only look gorgeous, but taste insanely good. The smell of them [...]
Posts Tagged ‘spanish chorizo’
Salumi update
Posted in techniques, tagged salumi, spanish chorizo on April 2, 2009 | 2 Comments »
