When you live in Spain you tend to take the quality of its cured meats and the tradition of the charcuteria for granted because for the Spanish, it’s just a normal part of the everyday diet. Jamon with tomato on toast for breakfast…. a good hearty fabada stew for lunch or a tapa of chorizo with cider when meeting up with friends at the bar…..Throughout Spain, you will always be able to taste the very finest cured pork or chacuteria no matter the region or location.
Indeed, such is the interest that American Chef and food writer Jeffrey Weiss thought it was time to write a book all about the Spanish meat curing techniques and charcuteria recipes with the aim of highlighting some of the classic aspects of the charcuteria traditions and also uncovering some lesser known facts such as the small artisan producers, the types and breeds of pigand therecipes past down from family to family over the centuries
Jeffrey set out on his tour of Spain along with food photographer Nathan Rawlinson to capture the spirit of these traditions passing through locations such as Salamanca, Extremadura, Madrid, Toledo and Galicia to mention but a few but also stopping in Asturias to witness the tradition of curing by smoke which is quite unique in comparison to the rest of Spain.
The Asturians are very proud of their charcuteria traditions and welcomed Jeffrey and Nathan into their homes to sample the home cured Chorizo and Morcilla always accompanied by a good chat and a glass or three of homebrewed cider.
www.whereisasturias.com travelled with them on the Asturian leg of their tour and talked to Jeffrey about his love for the region and his awe with the integrity and passion of the local producers here in Asturias.
The book is set for release in America during Autumn 2013 from Agate Publishing in Chicago.