Back in November we had the pigs killed and we made lots of pork products. We decided this weekend that it was time to try the chorizo. This was the dryest one and it was still pretty soft but I think chorizo is good soft (and harder too!). It tasted good and we had some just as is and some in a omlette. They will not last long if we eat them all this fast. We need to wait a little longer until the others are this dry - they had a different type of skin on which doesn't seem to have shrunk down as they dried so I a a little worried that they will be a bit crumbly - but they should taste good whatever.
We will try the saucisson shortly as well and the pancetta that we are drying (some of it we sliced and froze)
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