Tuesday, December 21, 2010

Chorizo 101, in photographs

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