Making Portuguese Chorizo with Rodrigo Duarte at Caseiro e Bom in New Jersey

published 1 month ago by Videos from The Culinary Institute of America

Butcher Rodrigo Duarte shows us how to make traditional Portuguese chorizo at his shop Caseiro e Bom, in Newark, New Jersey. To make his sausages, he uses pork shoulder, garlic, salt, paprika, and red wine as a preservative. Watch the full documentary and get recipes at

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