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Charcuterie/Cheese


1.10 lb. or 500 grams of ground pork
*1 tbsp. cumin seed
*1 tsp. coriander seed
*5 whole cloves
*2 bay leaves
1/4 tsp. ground cinnamon
1/2 tsp. oregano
1/2 tsp. thyme
1 tbsp. granulated garlic
1 tsp. sea salt
*5 whole peppercorns (or 1/2 tsp. ground black pepper)

Toast (optional) starred items separately, then grind and mix all.
Then add:

2 tbsp. Ancho chile powder OR substitute with a combination of
2 tbsp. paprika mixed with 1/2 tsp. cayenne powder OR
2 tbsp. paprika mixed with 1 tsp. red chili powder

3 tbsp. apple cider vinegar (can substitute with red wine vinegar)

In a dry skillet heated on high, toast the chiles on each side for about 10 seconds or just until they start to puff.
Fill the skillet with enough water to cover chiles. Leave the heat on until water begins to boil.
Then turn off the heat and let chiles soak until soft, about 30 minutes.
After chiles are moist, drain the water and place the chiles and vinegar in a blender, also adding the diced onion and chopped garlic. Puree until a smooth, bright red paste is formed (can add a splash of water or vinegar if it’s too dry to blend). It will look like ketchup.
Add the chile puree to the ground pork, along with the rest of the spices. Mix well.
To test the flavors, pinch off a small piece and fry it up in a skillet for a minute or so. Taste it and add more spices if needed.
Let it sit for a few hours so the flavors will meld, preferably overnight.
Package and freeze. You can make it into small logs, patties, or keep it loose.

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