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.
Our Daily Brine
From a wide angle, we are exploring topics of fermentation and preservation of vegetable, fruit and grain; and fermentation of meat and fish through salumi, salami and all things charcuterie. We cure, smoke and grill. We employ these as ingredients in dishes. We talk science, bacterial cultures and yeast. And we discuss the anthropology and history behind it all.