Tag Archives: artisan

grist for the mill…

Still in Galicia…

A trip to a local mill to grind some dried maize. Mum uses it to enrich bread, make maize cake and a thick, heavy, hearty and delicious savoury maize crepe …

the entrance…

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…and inside…

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…and that’s our maize being milled…

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the final product – maize flour (which will need to be sieved before use)

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chorizos…

The matanza continues…(like i say it’s raining, what else is there to do??). We make chorizo sausages. Not just with dis-guarded parts of the pig that don’t belong in any of the joints that are portioned out by the butcher, we put in choice parts like the loin and the shoulder. We have a small mountain of meat to chop up, this is an artisanal product and everything is done by hand.  The ratio of meat to fat is about 65% meat to 35% fat. Then it is very simple…

Garlic, salt, sweet paprika and chilli powder are added and that is it. It is all mixed up and left to marinade for 2 days.

zorza

This mixture is called zorza and it already smells wonderfully like chorizo. After day one you take a little of the mixture and fry it to taste it and adjust the seasoning accordingly. One more day of marinading and the zorza is ready to be made into chorizo sausages.

I kind of like this process, after getting over the obvious rude bit…it takes some skill to fill the skins just so without bursting them, and then each individual sausage is tied with string. Making chorizos like this is a very labour intensive process, our fingers are raw from the tying off part by the end, but it is very satisfying. In the end we produce around 500 sausages.

The chorizos are now hung to cure around an open fire-place (the lareira) in a well ventilated room…

Perks of the job, with the matanza comes the pleasure of the choicest of cuts for your lunch, here the pork loin is simply fried in olive oil with some salt and garlic and a few slices of apple thrown in for good measure. Simple and delicious:

other foody posts on this blog:

cocido gallego

chorizos

returning to the matanza

chorizos

chocolate con churros

pani puri sunday

cicchetti tea-break

baracca

empanada

further adventures in foraging

revelations in a milanese restaurant

cooking the haul

foraging2

foraging

more foodie questions

foodie questions

nose to tail,

(s)light relief,

pulpo a la gallega

the matanza

morcilla and dying arts

jamòn serrano

albariño wine genius…

This is Miro…and he is most definitely a wine genius…

He is a small production artisan wine producer in the province of Pontevedra in Galicia (north west Spain). He makes albariño wine, as did his father and grandfather before him.

My dad makes the round trip of some 250+ km every few months to buy his wine for his restaurant. When you go, of course you have to taste the produce…even if it is 10 in the morning!!!

I know this wine very well, but every time I come back here is an affirmation that it is truly the best white wine I have ever drunk (even after 5 years in Italy). It is produced in Galicia and Portugal and the characteristics of a good albariño is that it should be fruity, ever so slightly acidic and full-bodied. Miro’s particular albariño also has a distinctive yellow colour due to the much longer maceration process of the fruit, as opposed to a faster, more industrial process.

Miro also makes Agauardiente (quite literally means “burning water”, and is not dissimilar to grappa) from 2 big old copper stills, where grape skins are heated and the fumes that come off them are distilled into Agauardiente, the smell is intoxicating…

…and he also has two pet crows and a tame magpie that hop around the yard…

He reminds me a lot of some of the producers I have met over the years in Italy (see lost in pettinengo post/cheese genius…), It’s all about passion for your product, time and patience and you (the consumer) have to be in the right place at the right time…I feel very privileged to have had this experience…

other foody posts on this blog:

restaurant still lives

few flowered recipes

first forage of the season

nose to tail and farajullas

flloeira

cocido gallego

chorizos

returning to the matanza

chorizos

chocolate con churros

pani puri sunday

cicchetti tea-break

baracca

empanada

further adventures in foraging

revelations in a milanese restaurant

braid burn

cooking the haul

foraging2

foraging

more foodie questions

foodie questions

nose to tail,

(s)light relief,

pulpo a la gallega

the matanza

morcilla and dying arts

jamòn serrano