Straining a blend of mixed reconstitued peppers
dried espelettes
various types of paprika, salt, pepper, garlic; chopped pork (and wine glass) in the background
Mound of pork
Back fat
The all important patty fry to check for flavor, night one
Ground chorizo after a day
The porkert, used earlier for grinding and with this particular attachment, for stuffing
The location
The chorizo
3 comments:
BADASS!
Dove? (If you're willing to divulge.) That doesn't look like chez Joe. Looks like they came out well, btw.
Jesse,
Yeah, it's a fun project (and, especially if you do horseshoes, rather badass).
David,
You are correct. The grinding and seasoning took place in my friend's garage, and the stuffing/hanging in the basement of his grandmother's old house.
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