Eumundi Smokehouse
402 New Canterbury Road, Dulwich Hill, 9569 0205 (Saturday, 7am-2pm)
Dave "Kaz" Kasmaroski is a smoker from way back. He's also the keeper of a swag of old recipes. So his definition of a chorizo can range from Russian (with caraway, dill, onions, parsley and vodka) to Portuguese (all pork and chunky) or hot Spanish (paprika, chilli and red wine). Using hand-diced meat, each is wood-smoked and cured for six weeks before sale ($32.50 a kilogram or about $5 each) - at a string of markets, including the new Cook & Phillip market (Fridays), Orange Grove (Saturdays), Good Living Growers' Markets (first Saturday each month), North Sydney (third Saturday) and Newcastle (second and fourth Sundays).
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