If you love Spanish cured meats the way Jeffrey Weiss does, which is full-throttle, bordering on obsessive, this is the book for you. Detailed yet straight-forward recipes for making all manner of Spanish salted, dried, fermented, and cured meats, plus recipes using everything youve made. Any regional chorizo you can imagine is in here. Chorizos not even the half of it! This book is incredible.
