"tbs48" > wrote in message
ups.com...
> On Aug 14, 8:21 pm, "Gunner" > wrote:
>> 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?
>
> Google is yer amigo. I was not able to find a recipe for morcilla..
> (blood pudding/boudain noir)
>
> http://www.mexican-barbecue-recipes....zo-recipe.html
>
> T
Thanks for the link T. I am pretty familiar with research on the
internet, what I am looking for are the little home tricks or regional
varieties folks know of. little different fruits, different binders, unique
spice or spice combs, ...you get the pic.

This is a good read and has some of the many National Variations of Blood
sausages: http://www.sausagelinks.co.uk/black_pudding.asp

Speaking of Chorizo, a while back some folks at RFC were citing Wikipedia
as the authority that it had to have lips and glands and no muscle meat to
be "authentic Mexican style" Chorizo. Another asinine "authentic" post.