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?
The making of Spanish chorizo and spruce-flavored duck salami, with a helpful digression into pâté for the stuffing-averse.
Images and a recipe from the Charcutepalooza demo at BlogHer Food last month, with the dames of meat themselves, Cathy Barrow and Kim Foster.
Just linking up to contribute my charcuterie pontification, for them that's interested.
A recipe for a taco truck favorite, the chorizo sopito, including how to make sopito shells from scratch.
The May challenge for Charcutepalooza was grinding either Merguez or Chorizo. I chose to do both! The chorizo was fantastic as tacos, topped with 7 month aged cheddar, and an avocado-tomatillo salsa.
My husband Chris made chorizo for the first time for the Charcutepalooza challenge. It was very simple and didn't cost a ton of money. We gave some to a friend and still have lots leftover in the freezer. We'll make it again for sure!
May challenge for Charcutepalooza!
Spicy chorizo sausage and spring greens top homemade cornmeal griddle cakes.
I make Mexican chorizo and Portuguese chouriço, both loose and in links, using hog casings which I harvested and prepped myself.
Spicy chorizo ragu topped with a poached egg? I think I am in love. This is my new favorite dish!