Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
If there’s one thing chorizo is not, it is subtle. Pork, fat, garlic and pimentón. In copious amounts. Even in its most reserved incarnation, chorizo is bold.
Recipe and pictorial of chorizo fresco from "Charcutería: The Soul of Spain" by Jeffrey Weiss.