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Spanish Food Blog

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Showing: Charcuterie

Spanish Food Blog

Casa Manolo editorial cover for How to Slice a Whole Chorizo for Better Texture and Flavour
How to Slice a Whole Chorizo for Better Texture and Flavour
A whole cured chorizo can feel chewy when cut too thick and lose character when shaved paper-thin. The best slice depends on diameter, casing and how it will be eaten. Use a stable board, a sharp knife and slow cuts across the sausage.
Cooking Chorizo or Cured Chorizo? Check Before You Slice — Casa Manolo
Cooking Chorizo or Cured Chorizo? Check Before You Slice
Understand the practical difference between chorizo sold for cooking and ready-to-eat cured chorizo, then choose the right format for your dish.
Cecina de León vs Jamón Ibérico: A Different Kind of Spanish Cured Meat — Casa Manolo
Cecina de León vs Jamón Ibérico: A Different Kind of Spanish Cured Meat
Meet smoked, cured beef from León and discover how its flavour and texture differ from Jamón Ibérico.
Chorizo, Salchichón or Lomo? Choose the Right Spanish Cured Meat — Casa Manolo
Chorizo, Salchichón or Lomo? Choose the Right Spanish Cured Meat
Compare paprika-led chorizo, peppery salchichón and whole-muscle lomo, with simple serving ideas for each.