I just had to re-sign up since it's been awhile
I wanted to let you all know the awesome news that I will be releasing a book at the end of the year about my time learning the charcuterie and butchery of Spain.
It's called Charcutería: The Soul of Spain, and will have a foreword by James Beard award-winning chef José Andrés. The book is going to have a bunch of traditional techniques and recipes for Spanish charcuterie and pork butchery, as well as recipes and other little tricks I picked up working with the folks in the Extremaduran countryside.
My photog and I just got back from visiting Spain for the photoshoot and the guys up in Asturias did a little video about it.
Here's the link to the video: http://www.whereisasturias.com/?p=6602
And a link to our FB page (Lots more photos... please like!): https://www.facebook...?ref=ts&fref=ts
Please feel free to write me if you have any requests or questions for the book--really trying to make something that my fellow meatheads and sausage nerds can get into.
PS: As a little offering to my hopefully-new eGullet pals here's a sexy photo from the Jamón slicing shoot. Tatoos and meat...