Any recipes for Mexican style Cured meats?
Lomo, chorizo, cumbaria, cecina??????
Hopefully, no one confuses cured meats preperation with fresh meat
preferences again as we had happen with the salmon.
There has got to be a many Mexican regional specialities for cured meats
like the Italian , French and German have for such things as Salumi,
stuffed pork leg, Mortadelo, sweet meats, Jamon, etc. I cannot find many
recipes for Mexican charcuterie or Garde Manger yet I am sure there are many
regional varieties that exist.
Any help here? Jack?
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