I was at Moore Wilsons and
purchased some chorizo from a maker I had not heard of before – Don Emilio. As
it says on the packaging…
Don
Emilio’s mission is to deliver authentic Argentinian flavours using the best
products of New Zealand. Our handcrafted chorizos are made with 100% free range
pork, bringing kiwi homes a taste of Las Pampas.
The ingredients are listed
as free range pork 86% pork fat 14%, natural casings, pepper garlic chilli
flakes and Spanish paprika. This all looks good.
These are short chunky
snarlers, they smell good and are tied with string. They have an artisan feel
and appearance.
When they were cooked and
cut open the meat in side reflect the chunkiness of sausages. There are lots
big pieces of fat and meat that clearly visible.
Eating these they tasted
good, but they are not spectacular. I love eating chorizo and I would describe
these sausages as above average. The flavour of the paprika is dominant, my
wife thought they were very nice, Sausage Boy thought they were ok.
While these sausages are
good they do not rise to same heights as chorizo criollo from Park Avenue Quality
Meats in Lower Hutt, see link, and pimento sausages from Zamora, in Queenstown,
see link, they both make superior chorizo. From my perspective, and this is
very subjective, it is about getting the balance between complex flavours infused
into quality meat. While Don Emilio is a superior sausage, there are better
examples out there.
These snarlers are also
expensive at $45.50 a kilo. I paid $13.20 for the serving of four. On the packaging
a website is listed, however this is not current. When googling the company, an
address in Miramar, Wellington comes up. Don Emilio the Argentinian sausage
maker obviously likes to keep a low profile.
Cost per kilo: $45.50, four
chorizo $13.20
No comments:
Post a Comment