Butcher Rodrigo Duarte shows us how to make traditional Portuguese chorizo at his shop Caseiro e Bom, in Newark, New Jersey. To make his sausages, he uses pork shoulder, garlic, salt, paprika, and red wine as a preservative.

Watch the full documentary and get recipes at https://www.ciaprochef.com/wca/portugal/


Share | Download(Loading)
Podbean App

Play this podcast on Podbean App