Smoked doves are versatile: You can eat them hot or cold, and sauced with whatever you want. Mine bathe in a Mexican guajillo chile sauce.
Spanish Butifarra is a great basic sausage recipe to learn: Pork, salt and pepper, maybe one or two other spices.
How to make longaniza sausages, Mexican style. They’re a bit like chorizo, but less vinegary.
Smoked pork chops, using real, meaty, fatty, thick pork chops. Useful in all sorts of ways!
Classic mid-Atlantic scrapple is pork, spices, cornmeal, buckwheat flour and love.
Green chorizo has green chiles, lots of cilantro or parsley, plus a secret ingredient…
Mexican chorizo is very different from its Spanish cousin. Mexican chorizo is softer, spicier and more floral than Spanish chorizo. Making an authentic one is tricky if you don’t have some of the ingredients, but even if you leave some out, it’ll still be good. You should also know that there is no “One True”
How to make a nice terrine with pork and whatever bits of game you might have lying around.