Spain’s national sausage, made from pork, seasoned with salt and flavoured with agridulce paprika, garlic and pepper. Fresh chorizo is used for cooking, where it imparts salt and seasonings into a dish, like a floating, meaty bouquet garni. Cured chorizo is cut off into slices and consumed with beer or wine. Good chorizo is hard to find outside Spain but if you happen to find a good butcher who makes a good chorizo it will be well worth the effort.
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