Julienne the chorizo slices and, over low heat, render in a frying pan to extract the oil. Vacuum seal the chorizo and the rendered oil and leave to steep for a day in the fridge.
Drop the vacuum bag in simmering water to heat the fat when ready to use. Strain to separate the liquid from the chorizo. Reserve both. Drizzle to serve.
© 2018 All rights reserved. Published by Marble Restaurant Group.