Thanks for the welcome words, chuckwagon!

Favorites? I'm Spanish, so of course chorizo, what else? But what I like most is trying a new recipe on each batch (or every two or three batches, to nail down the recipe and tune it to our taste)

I have this book since yesterday, but have been looking forward for it for a few months. I have only skimmed through the book and read a couple of chapters, but my first impression is that this is not a book to learn curing and technical details. For that, Marianski & Marianski cannot be beaten, and...

Hi all from Madrid, Spain. Been reading you for a while. Only make fresh sausage and some whole muscle cures in the fridge, at the moment. Living in a small flat, a fermentation/curing chamber is something I cannot convince my wife to have yet, but always thinking how I could do it.... Best, Enrique