At the charcuterie

People are beating a path to Paul's door for his delicious smoked hams and sausages. He made three different kinds of sausage while we were visiting: italian, chorizo, and a Catalan style unseasoned sausage (botifarra?) with a name I can't remember. Paul says the meat in Guatemala is much leaner than what we get here. He also has been braising beef in delicious stews.