Chorizo

I don't know exactly what it is beyond a cured pork product but now that we have finally been able to obtain and try the this variety of chorizo, as opposed to the uncooked, ground, meat in a casing, we will not be going back. Gabe knew it was out there, he'd watched many a celebrity chef use it. I didn't quite believe him until he found some in Bisbee at the High Desert Cafe (see January entry). Its flavor is immense. It is spicy but not overwhelmingly hot. The spices are so powerful you do have to pause and ponder the milk situation in the house before you pop a piece in your mouth. It easily can overpower a dish so best to pair it with something equally powerful to marry it or something fatty and starchy to subdue it. Or just eat it by the slice.

*Edited to add: I did, in fact, just buy some of the uncured chorizo because it was on sale and, you know, its great in breakfast burritos.