Chorizo a la Plancha on Mt Greenland
As part of the sojourn in the South Island I spent a day ascending Mt Greenland, this is inland from Ross on the West Coast. The ascent up the trail was through beautiful and majestic podocarp forest, lots of large rimu. It was a very enjoyable day.
When I neared the plateau like summit of Mt Greenland, I spied a sausage in a sub alpine bush.
I identified that as a Chorizo a la Plancha from Martinez Charcuteria Authentica based in Cromwell. This chorizo matches the majesty of the mighty rimu that rise up from the ngahere (forest). It is a chunky and solid pork chorizo. It has layers of flavour that contribute to the pleasant complexity of the sausage on the palate. The pimenton and garlic flavours are great to savour. I did criticise in my previous review one aspect of the making the Catalan pork sausage. There is no criticism here, just a desire to eat this sausage again.
Don’t be disappointed, if you are looking for a quality chorizo and spy this in your local butchers or deli, I suggest you try this one.
And I also spied some very small fungi and thought they were worth a photo too.
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