Gubbeen Chorizo is a semi-cured, lightly smoked chorizo for cooking. use it sliced for the base of stews and casseroles or just grill it for a spicy treat.
Slice thinly and serve alongside a wedge of Gubbeen’s famous cheese and some crispy sourdough…delicious!
Gubbeen farm is run by Tom and Giana Ferguson and has been in the family for generations. It is an institution in the world of Irish artisan food. As author, Colman Andrews, said in his book ‘The Country Cooking of Ireland, “Gubbeen is at the centre of the region’s artisanal food movement, and at their heart is the family that is helping to define the whole phenomenon….”
Gubbeen Chorizo is made in the Gubbeen smokehouse by Tom and Giana’s son Fingal who has been smoking meat since his early teens. Fingal learned the craft from Chris Jepson, a local innovator who had built his own boat to catch salmon and built his own smokehouse to cure it. In 1989, Chris helped Fergus and his father, Tom, build their very own smokehouse on Gubbeen farm. This is where Fingal honed his craft.
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