Flying Mule Farm
Basque style chorizo sausages
FROM AMERICA!!!
ready for the barbeque
step 1. Freeze overnight
step 2. Wrap well in plastic freezer bags with an ice pack, in an ice chest & at the last minute before checking bags, transfer to your luggage (pack in the center-insulated with lots of clothes). Carry on an extra plastic baggie.
step 3. Before landing ask stewardess for two cups of ice and save in plastic baggie.
step 4. At baggage claim, remove sausages from plastic with ice pack, and replace them in the baggie with ice cubes from stewardess.
step 5. Put them in your purse, because no one at customs in France cares what you bring in.
step 6. Pass through customs and head for the train.
step 7. Repack the ice again after a two hour layover in the train station and get on the TGV for a three and a half hour journey.
step 8. Arrive in Avignon 27 hours later with your Flying Mule Farm basque chorizo perfectly thawed and ready to BBQ!
http://www.flyingmulefarm.com/
Foothill Agrarian
http://www.flyingmulefarm.blogspot.com/
Wish we were there!
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