Chorizo is the way forward

charcuterie01

OK, so the six weeks we had to wait before finding out whether we’d managed to create an even vaguely palatable bit of charcuterie were pretty tiresome; however, the old adage about good things coming to those who wait clearly still rings true, as it seems that we have ended up creating some fairly spectacular chorizo from our Tamworth pork.

This whole charcuting business is becoming rather addictive and so, despite the fact that we now have more chorizo in the larder than one might reasonably shake a good-sized stick at, the basic components of (a rather more hefty) batch two are currently sitting in the fridge, whilst the office is strewn with recipe books as we ponder precisely which route we take next with our continental sausage making adventures.

At the same time, there’s a substantial amount of research going on into the mysterious and arcane world of smoking (the culinary sort – not just the common or garden ‘having a wheeze on a Woodbine’ variety) and so, gentle reader, expect to be regaled with further reports of our forays in to the artisanal world of smoky wursts, salamis and bacon in the very near future. Whether you like it or not.