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The Art of Charcuterie in 'Porca Misery: the Trades of the Flesh', by Xecs Reina
Summary by Noticias De Navarra
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Noticias de NavarraReposted by 
Deia
DeiaBorn in Catalonia, specifically in Sant Hilari Sacalm of Girona, he has been settled in the Balearic Islands for decades and, more specifically, in Mallorca, where he has studied, refined and carried further one of the great signs of gastronomic identity of the island: the leftover Majorcan. But Porca misery, in addition to a technical compilation, is also a declaration of love for the trade, pork and the culture of meat transformation understoo…
·Pamplona, Spain
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