A riff on a popular tapa from Basque Country, Chorizo a la Sidra - Chorizo poached in hard cider. This is pork/beef blend cured with local hard cider and Guindilla pepper. And yes, it would have been truer to it's namesake to use Espellete, but asmallgood likes Guindilla better: more floral and hotter. So you know, Basque-ish.
asmallgood uses whole animals sourced direct from local farms, raised on living pasture with the highest level of animal welfare. asmallgood proudly makes salami with terroir, products that could not be made anywhere else. The heart of their program is wild fermentation - forgoing the traditional freeze-dried cultures for their own in-house ferments. These are built up from spent hard cider lees collected from a local hard cider that spontaneously ferments it's cider. To this they add their own lacto brines to build up the vigor before using it to catalyze the fermentation of their salami. They are currently the only USDA facility in the US wild fermenting its products.
Ingredients: beef, pork, salt, cider, pepper, garlic, Koji, potassium nitrate, beef casing.
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