Spanish charcuteria book

Re: Spanish charcuteria book

Postby wheels » Wed Aug 07, 2013 3:18 pm

Thanks for the heads up Tom.
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Re: Spanish charcuteria book

Postby vagreys » Tue Aug 13, 2013 4:49 pm

- tom

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Re: Spanish charcuteria book

Postby vagreys » Sat Feb 08, 2014 6:13 pm

- tom

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Re: Spanish charcuteria book

Postby ericrice » Thu Mar 20, 2014 1:48 pm

Received my copy on Saturday and have gotten through some of it. From what I've read so far I have nothing but praise for the book. Much more than recipes and a how to on curing - it goes into lots of detail around the traditions and customs. For anyone considering whether they need another book on the subject I would say this one from an overall perspective is a book that anyone into curing will appreciate on many levels.
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Re: Spanish charcuteria book

Postby vagreys » Sat Mar 29, 2014 9:26 pm

Agreed.
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Re: Spanish charcuteria book

Postby onewheeler » Wed Jun 25, 2014 8:01 am

Having recently had a birthday and failed in my hints to the missus that I'd like a copy, I treated myself.

What an excellent book - for the recipes, pictures and the text! It's good enough as a coffee table book but also informative and entertaining. As well as the recipes you'd expect, there are a good few which are hard to find or just unheard of outside Spain.

Martin/
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Re: Spanish charcuteria book

Postby yotmon » Fri May 29, 2015 7:42 pm

onewheeler wrote:Having recently had a birthday and failed in my hints to the missus that I'd like a copy, I treated myself.


Ditto - though some cash did change hands, so book now ordered off Amazon. Hoping its as good as you all say. :D
"Success is going from failure to failure without a loss of enthusiasm." - Sir Winston Churchill
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Re: Spanish charcuteria book

Postby Swing Swang » Tue Jun 09, 2015 12:31 pm

Just got this book - absolutley love it.

If I had one suggestion (so far) that would be to have a much more indepth instruction on Spanish/continental butchery - but that would probably double the size of the book.

If anyone has a decent 'how to' type reference on continental butchery then please share as I wouldn't mind knowing how to dissect out the 'secretos' from a carcass.
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Re: Spanish charcuteria book

Postby NCPaul » Wed Jun 10, 2015 3:31 pm

Try the Lomo Adobado :D

Brine cure for 2.5 days

Image

Soak the dried chili in tomato sauce

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Marinate

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Slice and enjoy

Image
Fashionably late will be stylishly hungry.
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Re: Spanish charcuteria book

Postby yotmon » Wed Jun 10, 2015 8:03 pm

Looking very good ! My copy finally arrived today, I've managed a quick perusal before tea so i'm getting ready to settle down and have an in-depth read before bedtime - first impressions are really good, so can't wait to try some of the recipes.
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