Thanks & a Tip o' the Prongs to johnec00 for posting this site in the Dry Cured Chorizo discussion. As I read thru the rest of the site sections I thought it deserved an introduction to the PIT at large. Most of the site is interesting, and a lot of topics are short and to the point.
For FireMan follow the link to > Recipes > Sausage Recipes > scroll down to Fermented & Dry... and look to the Dry subsection, alphabetized, where
For FireMan follow the link to > Recipes > Sausage Recipes > scroll down to Fermented & Dry... and look to the Dry subsection, alphabetized, where
Chorizo Ibérico de Huelva
can be selected. This recipe link will inform you on the magical symbiosis between the Iberian pig and high-elevation acorns. ;o) I don't know how you've missed this till now..
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