I know that not everyone is a fan of this one, but I am advocate for nose to tail. It is my Dad recipe and a favourite for winter. I only make it once a year and freezes really well.
I always cared about learning about family traditions, one of the many was the “carneada”, we killed and honoured a 200kg pig to do many things, such as “Jamon Crudo”(Prosciutto), “Bondiola”(Coppa) and Chorizos sausages. The version we have in Argentina is milder and more palatable for my taste here is the condensed:
It started by digging a hole in the ground, like finding a treasure, and carefully opening a bottle. It was the taste of sunshine, hinted with garlic, and bay leaves, transmuted into gold maybe?
A tradition that it is lost, that I am trying to revive.