Everything You Could Ever Want To Know About Spanish Charcuterie

(Image credit: Emma Christensen)

The book: Charcutería by Jeffrey Weiss

The angle: You bring the pork, we’ll bring the know-how.

Recipes for right now: Jamón, Bacalao Al Pil Pil, Lomo (Pork Loin) Adobado, Chorizo Fresco, Morcilla (Blood Sausage) de Arroz, Carcamusa (Spanish Chili)

Who would enjoy this book? Anyone with a pork CSA and(or) a deep and abiding love for Spanish cured meats.

Quick Facts

Who wrote it: Jeffrey Weiss

Who published it: Surrey Books

Other highlights: You could spend a lifetime mastering the recipes in this book. And not just the recipes themselves, but also their slight nuances, the sourcing of specific ingredients, and the techniques behind them. Then, when you’re in between sausage-making sessions, you can sit back and spend some time paging through the extensive details on the history and regional variations between the different kinds of Spanish charcuterie. It’s enough to keep an urban homesteader happy for quite some time!

Besides pork-based cured meats, this book also covers cured fish and seafood (like bacalao), pâtés and terrines, escabeche, and plenty of recipes for using your oh-so-tasty rewards.

Find the book at your local library, independent bookstore, or Amazon: Charcutería by Jeffrey Weiss

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