Albany’s alternative-weekly, Metroland Magazine, takes a trip to Pata Negra in Gloversville, NY to see how Imperial Chorizo is made.
Gloversville’s Pata Negra is bringing authentic Spanish chorizo out of the monastery and into the grocery store.
Authentic Spanish chorizo is a stiff pork sausage with a compelling, oily sweetness to the meat, aided by the sweet-spicy tang of garlic. The best chorizo gains most of its complexity from pimentón de La Vera, a smoked paprika grown and processed in the Tiétar river valley in western Spain. And that chorizo is now being made in Gloversville, using a very old recipe and some very new technology.
See the article here
Posted on April 17, 2014
By B.A. Nilsson for Metroland