Charcuteria: The Soul of Spain by Jeffrey Weiss

  • Basic brine (Basic salmuera)

    from Charcutería: The Soul of Spain Charcutería by Jeffrey Weiss

    • Categories: Dressings & marinades; Spanish; Vegan; Vegetarian
    • Ingredients: kosher salt; granulated sugar
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Notes about Recipes in this book

  • Lomo adobado

    • twoyolks on April 25, 2016

      The spice rub is more of a marinade and is heavy on the paprika flavor. This was good pan-fried but even better with cheese and caramelized onion on a panini.

  • Pincho Moruno

    • twoyolks on April 25, 2016

      I made this with chicken thighs which worked fine. The marinade is heavy on the paprika flavor. The actual skewers were good but they seemed they could really use a glaze or a sauce to go with them.

  • Setas en escabeche

    • twoyolks on December 30, 2015

      The mushrooms get a lot of flavor without being overly acidic.

  • Queso en aceite

    • twoyolks on December 27, 2016

      This tasted like oily cheese. It was a waste of good machengo.

  • Vinaigretta de jerez

    • twoyolks on April 19, 2016

      This was too acidic to eat on a salad.

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  • ISBN 10 1306774012
  • ISBN 13 9781306774017
  • Published Jan 01 2014
  • Format eBook
  • Page Count 465
  • Language English
  • Countries United States
  • Publisher Agate Surrey
  • Imprint Agate Surrey

Publishers Text

"Charcuteria: The Soul of Spain" is the first book to introduce authentic Spanish butchering and meat-curing techniques to the American market. Included are more than 100 traditional Spanish recipes, straightforward illustrations providing easy-to-follow steps for amateur and professional butchers, and gorgeous full-color photography of savory dishes, Iberian countrysides, and centuries-old Spanish cityscapes. Author Jeffrey Weiss has written an entertaining, extravagantly detailed guide on Spain's unique cuisine and its history of charcuteria, which is deservedly becoming more celebrated on the global stage. While Spain stands porky cheek-to-jowl with other great cured-meat-producing nations like Italy and France, the charcuterie traditions of Spain are perhaps the least understood of this trifecta. Americans have most likely never tasted the sheer eye-rolling deliciousness that is cured Spanish meats: chorizo, the garlic-and-pimenton-spiked ambassador of Spanish cuisine; morcilla, the family of blood sausages flavoring regional cuisine from Barcelona to Badajoz; and jamon, the acorn-scented, modern-day crown jewel of Spain's charcuteria legacy. "Charcuteria: The Soul of Spain" is a collection of delicious recipes, uproarious anecdotes, and time-honored Spanish culinary traditions. The author has amassed years of experience working with the cured meat traditions of Spain, and this book will surely become a standard guide for both professional and home cooks.

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