they're both excellent - and even though paprika-rich chorizo does exist, this is not the same as is called chorizo in spain and portugal, but the standard of the rio de la plata basin, a quite different animal, another taste - for grill or stew. More towards an Italian salciccia in composition and flavour. One of my favourite butcher shops is Croatian and they make this sort, very nice and very close to the original.
off cuts are one of the most flavourful (and cheap, because they don't look nice and regular for selling) cuts, probably because they're rich in fat, about like belly or cheek, a bit bacony in taste - so I try to do as little as possible to them: on a grill or a hot plate with a sprinkling of sea salt
I'll take pork off cuts, called around here poor man's filet, before chops or ham
Snacking with me fam - this time I only contributed with my appreciation:
7 sorts cheese (2 basque, 2 swedish, 2 french, 1 spanish), 2 sorts salami, guacamole, spanish olives, rye sourdough, 5 sorts home-made ice-cream, a riesling and 2 nice french reds, and 2 sorts rhum: Zacapa (too sweet for me) and Diplomático (which hit the right spot)
IIRC, ice-creams were 2 different pistacchio, fluffy apple, fluffy calvados, coconut
Say, cheese! Left to right: apple cheddar, maasdamer, são miguel, vesterhavs, gruyere, ubriaco birra rossa (aged in red ale) - cracklings and two pizza bianche. Great raid! Phat lootz! I'm a good viking cat :yum: