To Make a Salami, Part 3, First Try, Basque Chorizo
…and we’re back. After more than a year at sea, I’ve returned and have begun to actually use the new box I made. Now, let me tell you about all my failure. This is my Basque Chorizo. It is made with Sel Gris De Guérande (a grey French salt harvested from the salt plains north of Saint-Nazaire), Piment d’Espelette, Chiquilin Sweet and Hot Paprika, and Piri Piri Chili Pepper ordered right from the Basque country. The piri piri even came in an envelope…
