Pork skin has been cooked, dehydrated and fried then tossed with salt and contigo chili powder (made by dehydrating the pulp from our hot sauce)
the escabeche is a form of pickle higher in vinegar content done with apple cider vinegar, cauliflower, onions, carrots, poblano peppers, cumin and mustard seeds. We are rough chopping it together and adding in fresh raw kohlrabi.
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