Im down to do a salami making masterclass in October. Its part of our month long food festival.Theres all sorts of classes,bread,cheese ,butchery,chocolate ,pastry.A huge range of events, dinners markets,tours you name it. After that Im going to have a shot at making chorizo.This years festival has a big South American theme,theres a lot of Argentinian,Brazilian & Peruvian chefs coming out for it including a few based in California.
Chorizo ,country style that I can hang up in my cellar has an attraction. Garlic,paprika,chilli,gbp, smoked over some olive chips or grape vine cuttings or fruit wood.