557. Chorizo Iberico
Many decades ago (well, months), I went to a tapas restaurant with work, and I posted the other foods I ate there and then clearly decided to forget all about this chorizo until now. Maybe it’s because I don’t like chorizo like this very much, so it just slipped to the back of my mind to a place of food apathy.
Basically, of the two main types of chorizo, I think that one is great and one is meh. Cooking chorizo, that you fry in slices and eat either alone as a tapas, or add to stews and soups to make them delicious, well that’s great. Charcuterie chorizo that you have cold in thin slices like salami just doesn’t do it for me at all. Then again I don’t like salami either, or saucisson, or basically anything along those lines. If I’m having charcuterie I’d much rather just be given a plate of like 6 different hams; you can never go wrong with hams.
557 down, 1239 to go

557. Chorizo Iberico

Many decades ago (well, months), I went to a tapas restaurant with work, and I posted the other foods I ate there and then clearly decided to forget all about this chorizo until now. Maybe it’s because I don’t like chorizo like this very much, so it just slipped to the back of my mind to a place of food apathy.

Basically, of the two main types of chorizo, I think that one is great and one is meh. Cooking chorizo, that you fry in slices and eat either alone as a tapas, or add to stews and soups to make them delicious, well that’s great. Charcuterie chorizo that you have cold in thin slices like salami just doesn’t do it for me at all. Then again I don’t like salami either, or saucisson, or basically anything along those lines. If I’m having charcuterie I’d much rather just be given a plate of like 6 different hams; you can never go wrong with hams.

557 down, 1239 to go