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