Charcuteria: The Soul of Spain by Jeffrey Weiss | Chorizo Fresco
Conservas y Confits covers canning, especially foods like seafood and vegetables and confit, curing, cooking and then aging proteins in a layer of their own fat. Embutidos or sausage making is an especially fun chapter filled with beautiful and illustrative photos. The author explores the range of making Spanish sausages from fresh chorizo little known Spanish delicacies like Butiffarra Dulce or sausage made with honey, lemon and cinnamon a specialty of the Catalan town of Girona. He covers chorizo in all its wonderful regional differences from Pamplona-style to Asturian chorizo.
This includes everything from olives and peppers to pickled garlic, eggplant, and even quail eggs, and marmalades made from tomatoes, pumpkin, and onion. RFT founder and the website's former editor-in-chief, Bobbie Hasselbring has been a travel junkie her entire life.
I remember when I was finally in my early twenties and I was the guy who went and placed the order for the family, and did all that. It was one of the last times the families did that.
An Impromptu Lunch with Chef and Author Jeffrey Weiss
People got older and passed away, and traditions fell by the wayside. So I got into making my own cured meats to try to recreate from memory the flavors of that sausage. I hope this book helps you along your way to re-creating the Spanish charcuterie of your childhood. Keep in touch and let us know how it goes.
An Impromptu Lunch with Charcuteria Chef Jeffrey Weiss
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Charcuteria The Soul of Spain
E-mail Address. The Soul of Spanish Charcuterie. July 11, by Virginia Monaco.