Charcutería: 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 1572842997
  • ISBN 13 9781572842991
  • Published Aug 10 2021
  • Format Hardcover
  • Page Count 400
  • Language English
  • Edition Updated
  • Countries United States
  • Publisher Agate Surrey

Publishers Text

2015 James Beard Award nominee
2015 Gourmand World Cookbook Award nominee

An updated and redesigned edition of Charcutería: The Soul of Spain, the first and best book to introduce authentic Spanish butchering and meat-curing techniques to America.

Charcutería features 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 country sides, and centuries-old Spanish cityscapes.

Jeffrey Weiss has written an entertaining, extravagantly detailed guide on Spanish charcuterie, which is deservedly becoming more celebrated on the global stage. While Spain stands cheek-to-jowl with other great cured-meat-producing nations like Italy and France, the unique charcuterie traditions of Spain are perhaps the least understood of this trifecta. Too many Americans have most likely never tasted the sheer eye-rolling deliciousness that is cured Spanish meats: chorizo, the garlic-and-pimentó -spiked ambassador of Spanish cuisine; morcilla, the family of blood sausages flavoring regional cuisine from Barcelona to Badajoz; and jamón, the acorn-scented, modern-day crown jewel of Spain's charcutería legacy.

Charcutería is a collection of delicious recipes, uproarious anecdotes, and time-honored Spanish cuisine and culinary traditions. The author has amassed years of experience working with the cured meat traditions of Spain, and this updated edition will continue to be a standard guide for both professional and home cooks.



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