Posts Tagged ‘spanish chorizo’

Salumi update

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 drying out is reason enough to make it.  I advise anyone with any culinary balls to make some and see. Next is spicy soppressata, which is already hanging.

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