Adding to its collection of Spanish-style cured meats, Imperial Chorizo launches a new variety based on recipes created before red peppers arrived in Spain from the Americas. White Chorizo lacks the crimson color and heat of red chorizo. Grassy notes and black pepper provide a pleasant contrast to rich, cured meat.
Amy Scheuerman
Amy Scheuerman—culture's former web director—spent eight years in North Carolina where she developed a love of barbecue and biscuits before moving up north to get a degree in nutrition. She now works at the Isabella Stewart Gardner Museum.
