Gubbeen Fresh Cooking Chorizo is a traditionally spiced, Spanish style chorizo straight from the Gubbeen farm smokehouse in west Cork. Gubbeen uses high welfare pork sourced from their own piggery as well as from neighbouring farms in what they call the ‘Piggy Co-op’.
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 Fresh Cooking 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.
Roughly chop some of your chorizo and lightly fry in olive oil. When it starts getting crispy at the edges, throw in some thinly sliced garlic and cook in the oil until golden. Add a splash of apple cider vinegar and cook for another 30 seconds. Drizzle over a fresh, juicy tomato salad and top with the crispy garlic and chorizo. Serve with sourdough. Any leftover oil will be packed with chorizo flavour so don’t let it go to waste!