Tucked away in the hills outside of San Sebastián, there is a small family business that is devoted to producing the finest pork products this side of Basque Country: Ezkurtxerri. This is where our Top Chef Sammic Scholar Susy Santos is currently stationed, after her stage at Restaurant Martín Berasategui.
She’s learning the artisan secrets to making traditional products like txistorra, chorizo, and headcheese from the folks at Ezkurtxerri. They take a special pride in the sustainable way they raise their animals. Their pigs live free, roaming the hills around the caserío , or country house. They dine on acorns, herbs, and mushrooms.
After four months in a Michelin-star kitchen, Susy is stretching her limbs and her culinary skills with this very special Basque producer. Two weeks with Ezkurtxerri and then onto another artisan. Stay tuned!