We buy the Palacio chorizo from Spain, love it, but even with a good sharp knife, find it a b---ch to slice. When I want to put it in croquettas or hushpuppies (like NOW!) it takes forever to slice and then chop it.
Does anyone have some clever technique for easing this task? (No, I don't have a meat slicer!)Steam it to soften it before slicing?