I make Mexican chorizo and Portuguese chouriço, both loose and in links, using hog casings which I harvested and prepped myself.
Recipes
Techniques
Tools
Blog
Contribute
Join
Log In
Sign Up Now
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?
Join
chouriço
©2010-2012 Punk Domestics
