Brine-preserved pork shank (Codillo en salmuera) from Charcutería: The Soul of Spain by Jeffrey Weiss

  • coriander seeds
  • rosemary
  • garlic
  • juniper berries
  • mustard seeds
  • thyme
  • black peppercorns
  • ham hocks
  • kosher salt
  • tinted curing mix (TCM)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Chill at least 4 days.

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