Blood, fuet and tears

What goes into a paella is a bit of a moot point. Valencian paella usually contains white rice, meat (usually chicken or rabbit) garrofó (a sort of bean), saffron and rosemary and, of course, olive oil. There are plenty of variations but most of them replace or add to the meat with, say, snails, seafood or fish and the beans with maybe artichokes or cauliflower. You may remember that, a couple of years ago, Jamie Oliver the British chef, suggested a paella made with onions, carrots, parsley, red pepper, tomato puree, chicken stock, frozen peas chicken thighs and chorizo. He received death threats from enraged Spaniards. They were appalled by the recipe in general but especially about the inclusion of chorizo. I suppose it is a bit like calling something made from quorn and onions in a soy  sauce gravy topped off with mashed yams a Shepherd's Pie. I doubt though that the British newspapers would be able to mine the rich seam of national outrage in defence of the Shepherd's Pie.

Unless I'm very much mistaken chorizo is now commonplace in the UK. So popular, so common, that the pronunciation is no longer the chorritso of a few years ago to something much closer to the Spanish - Choreetho. Chorizo is made by coarsely mincing pork meat, adding seasoning and paprika before pushing the mix into sausage skins which are hung to cure in a nice dry place. Apparently this type of curing without smoke and without salt and where the meat sort of gently rots down is called fermentation curing. Anyway, however it's made chorizo is plentiful in Spain. Any supermarket will have it in a variety of shapes and forms. Some is cheap and some isn't, some is spicy and some isn't, some is obviously produced in huge factories and delivered in articulated lorries and some is made carefully by someone who would be happy to do a radio interview about it.

Stick with me whilst I drift.

In choosing a book I generally work from reviews and lists published somewhere - "Our top ten picks for the beach this summer", "Fifteen new Spanish writers you should get to know" and so on. It is remarkable how many of these books seem to be set in Catalonia or to include Catalan themes. I read the latest Isabel Allende the other day. Nowadays she's a US citizen but I still think of her as Chilean. Her story, about Spanish Civil War refugees taken in by Chile, was full of Catalan words and characters. The book I've just finished was going to be about Catalonia because it was originally published in Catalan. The story is set amongst country folk in the High Pyrenees. There was lots of description in the book and I noticed that in amongst the myriad food references several places smelled of cheese and fuet.

Fuet is a thin, dry cured, solid, pork meat sausage flavoured with black pepper, garlic and, sometimes, aniseed. It has a white appearance, as though it has been sprinkled with flower, though the white is actually a fungus. I'd never particularly associated fuet with Catalonia though, when I thought about it, the name is obviously Catalan. So chorizo is a sausage and fuet is a sausage.

Spain has lots and lots of sausages. If I were to buy chorizo I know there are choices to be made. Any old pig or the little Iberian black jobs? Fed on commercial feed or raised free range on acorns? Basically the cheap stuff or the quality product? On the other hand I just buy fuet. In the same way as I would never associate hot dog sausages, Wieners, with quality meat I've always presumed that fuet was in the same sort of class, made from the the scrag ends. If I were to think about, and I never had till I read Irene Solà Saez's book, I would imagine fuet being produced in an enormous factory stacked with giant killing machines where all the workers wear hairnets and white wellies and smoke a quick ciggy at break time. The sort of place that, every now and then, is infiltrated by undercover journalists who film heartless workers laughing as they do something disgustingly barbaric to terrified blood spattered pigs standing in their own excrement. But, maybe not. If the Pyrenean houses named Matavaques and Can Prim smell of fuet and cheese there must be quality stuff to be had.

Practical research is called for.

And something else...

For years I didn't own a power drill. I made do with a little hand held job, in fact I often said that I preferred the manual ones.

I forget now how it started but, for years, I have been doing online surveys. Sometimes they ask me reasonably sensible things like who I might vote for or how I keep up with news and current affairs. Usually though they ask me annoyingly written and stupid questions about whether I agree more with the statement that a) my bank is friendly, honest and innovative or b) that my bank is chummy, trustworthy and forward thinking. There's no space to say that all banks are equally soulless. money grabbing and intrinsically corrupt. The survey people give me points for doing each survey and I can change the points for things in an online catalogue. The first time I used the points to send pigs to Nicaragua but somewhere along the way I used others to get a power drill. I now know that power drills are better than hand drills.

The other day I was asked to do a survey about sobrasada. I eat sobrasada from time to time. I usually eat it spread on bread or maybe as the spread in a sandwich. I've always presumed that sobrasada was the dripping that comes from making chorizo, the rough cut pork sausage flavoured with paprika type pepper. I thought of it as being a Spanish version of the bread and drip that I used to eat as a lad. I assumed the Spanish stuff was the reddy brown colour because the dripping came from the paprika coloured meat and that the thicker consistency was because it contained strands of cooked pork flesh.

Anyway this survey asked me tens and tens of questions about sobrasada. They asked me whether I preferred the stuff that comes in tubs or the variety that came in a skin. They asked whether the keeping qualities of it were important and whether I preferred the cheaper stuff or the stuff that is denominación de origen; D.O. is used a lot in Spain to mark out more traditional products prepared in specific ways. D.O. ham for instance generally means that the ham comes from a certain breed of free range pig that feeds on acorns. D.O. wines contain particular grape varieties which are grown, harvested and matured in specific ways. Suddenly, I realised there was a whole back story to sobrasada.

It turns out that the pukka stuff comes from Mallorca and Ibiza in the Balearic Islands though Cataluña and Valencia have their own versions. Sobrasada is a sausage made from pork loin and bacon meat minced and mixed with paprika, salt and black pepper. There are versions with and without cayenne pepper which are labelled as either sweet or spicy. The mixture is not cooked, it is stuffed into a pork intestine and hung from a pole for several weeks until it is cured. For the spicier version the ends of the sausage are tied off with either red or red and white string to differentiate it from the milder version.

Apparently the chemistry that dehydrates the meat is favoured by the weather typical of the late Balearic island autumn, the time when pigs are traditionally sacrificed, with high humidity and mild temperatures. I'm sure that in the factories where they churn out tons of cheap non traditional sobrasada from old scrag ends - the stuff I usually eat – those conditions can be easily recreated.

There are lots of variations in the way that the real McCoy sobrasada is finally presented to the consumer. Sometimes it is removed from the skins and put into tubs (which stack nicely on supermarket shelves) at other times it is presented in thin sausages which are apparently called longaniza (the longanizas we have in Pinoso are a very different type of sausage). The stuff that I thought of as being traditional sobrasada is called semirrizada and that is presented as a sort of haggis shaped and sized sausage from which you scoop the fatty spread.

I'm sure you're not too interested in sobrasada. I'm not. In fact I'm slightly less interested since I learned that it's basically rotted meat. What did interest me though was that it was just yet another little thing that I didn't know about Spain. About something that is so commonplace that a supermarket chain wanted to know my opinions on it.