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This delicious chorizo is a dry-cured sausage made from the famous Ib?rico pork of Spain. Seasoned with the smoky paprika from western Spain, it has a deep red color and a complex meaty flavor. Slice thinly and serve with fresh bread and a glass of great Spanish wine.
Iberico salchichon sausages are simply seasoned with sea salt and black pepper and hung to cure in the cool mountain air for several weeks in spain. Unlike Iberico chorizo, salchichon sausages are not seasoned with smoked paprika, so the pure spanish Iberico pork flavor shines through in each delicious bite!
A p?t? de campagne is the easiest terrine to make, and in the spirit of its origins?a humble but delicious dish made from trimmings or inexpensive cuts of meat?should be made with whatever garnish is on hand and eaten simply, with a good baguette and French Dijon. Add a salad of fresh greens, and you’ve got a simple midweek meal. It’s also a fabulous make-ahead dish for a weekend dinner party.