Ajay Kumar at 05:18, 29 August 2023

2023-08-29T05:18:41Z

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{{short description|Pork sausage originating from the Iberian Peninsula}}
{{Use dmy dates|date=April 2023}}
{{Infobox food
| name = Chorizo
| image = Chorizos P6021974.jpg
| caption = Curing chorizos
| alternate_name =
| country = [[Spain]]<ref>{{Cite journal|url=http://europepmc.org/article/med/22055940|title=Europe PMC|journal=Meat Science|year=1987|pmid=22055940|last1=Lois|first1=A. L.|last2=Gutiérrez|first2=L. M.|last3=Zumalacárregui|first3=J. M.|last4=López|first4=A.|volume=19|issue=3|pages=169–77|doi=10.1016/0309-1740(87)90054-4}}</ref> and [[Portugal]]
| region = [[Iberian Peninsula]], [[Latin America]], [[East Timor]], [[Philippines]], [[India]]
| creator =
| course = [[Side dish]]
| served = Hot or room temperature
| main_ingredient = [[Pork]], [[paprika]]
| variations =
| calories =
| other =
}}

'''Chorizo''' ({{IPAc-en|tʃ|ə|ˈ|r|iː|z|oʊ|,_|-|s|oʊ}},<ref>{{Cite web|url=https://www.merriam-webster.com/dictionary/chorizo|title=Definition of CHORIZO|publisher=Merriam-Webster}}</ref><ref>{{Cite web|url=https://dictionary.cambridge.org/dictionary/english/chorizo|title=CHORIZO | meaning in the Cambridge English Dictionary|website=dictionary.cambridge.org}}</ref> from [[Spanish language|Spanish]] {{IPA-es|tʃoˈɾiθo|}}; [[Portuguese language|Portuguese]] '''{{lang|pt|chouriço}}''' {{IPA-pt|ʃo(w)ˈɾisu|}}) is a type of [[pork]] [[sausage]] originating from the [[Iberian Peninsula]]. It is made in many national and regional varieties in several countries on different continents. Some of these varieties are quite different from each other, occasionally leading to confusion or disagreements over the names and identities of the products in question.

In [[Europe]], [[Spanish cuisine|Spanish]] {{lang|es|chorizo}} and [[Portuguese cuisine|Portuguese]] {{lang|pt|chouriço}} is a [[fermentation (food)|fermented]], [[salt-cured meat|cured]], [[smoking (cooking)|smoked]] sausage which gets its smokiness and deep red color from [[paprika|dried, smoked, red peppers]] ({{lang|es|pimentón}}/{{lang|pt|colorau}}); it may be sliced and eaten without cooking, or added as an ingredient to add flavor to other dishes. Elsewhere, chorizo may not be fermented or cured, and require cooking before eating.

Iberian chorizo is eaten sliced in a [[sandwich]], [[grilling|grilled]], [[frying|fried]], or [[simmering|simmered]] in liquid, including [[cider#Spain|apple cider]] or strong [[alcoholic beverage]]s such as {{lang|es|[[aguardiente]]}}. It is also used as a partial replacement for ground (minced) [[beef]] or pork.<ref>{{cite book |last1=Predika |first1=Jerry |title=The Sausage-making Cookbook |date=1983 |publisher=Stackpole Books |location=[[Harrisburg, Pennsylvania]] |isbn=978-0-8117-1693-2 |page=32 |url=https://books.google.com/books?id=NLR4jPm_x0sC&q=Chorizo+intitle:Sausage&pg=RA5-PA32 }}</ref>

==Names==
{{More citations needed|section|date=August 2021}}
The word ''chorizo'' probably comes from the [[Late Latin]] {{lang|la|salsīcia}} 'salted', and came into Spanish via the [[Portuguese language|Portuguese]] {{lang|pt|souriço}}; it is a [[linguistic doublet|doublet]] of the Spanish word {{lang|es|salchicha}} 'sausage', which was transmitted through [[Italian language|Italian]] {{lang|it|salsiccia}}.<ref>"Etimología de Chorizo", ''deChile.net'' [http://etimologias.dechile.net/?chorizo ''s.v.'']</ref><ref>''[[Oxford English Dictionary]]'', 1st edition, 1910, [https://www.oed.com/view/Entry/171414 ''s.v.'' 'sausage']</ref>

In English, ''chorizo'' is usually pronounced {{IPAc-en|tʃ|ə|ˈ|r|iː|z|oʊ|,_|-|s|oʊ}},<ref>{{cite web |url=http://www.merriam-webster.com/dictionary/Chorizo |title=Chorizo | Definition of Chorizo by Merriam-Webster |publisher=Merriam-Webster |access-date=2016-11-18}}</ref> though sometimes the [[Castilian Spanish]] [[Seseo#Distinction|[θ] sound]] is used: {{IPAc-en|tʃ|ə|ˈ|r|iː|θ|oʊ|}}.

Pronunciation and spelling vary slightly among the [[Iberian languages]]:
* [[Asturleonese language|Asturleonese]]: {{lang|ast|chorizu}} {{IPA-ast|tʃoˈɾiθu|}}
* {{lang-eu|txorizo}} {{IPA-eu|tʃoˈɾis̻o|}}
* {{lang-ca|xoriço}} {{IPA-ca|ʃuˈɾisu|}}
* {{lang-gl|chourizo}} {{IPA-gl|tʃowˈɾiθʊ|}}
* {{lang-pt|chouriço}} {{IPA-pt|ʃo(w)ˈɾisu|}}
* {{lang-es|chorizo}} {{IPA-es|tʃoˈɾiθo|}}, {{IPA-es|tʃoˈɾiso|}}

==Varieties by region==
{{More citations needed|section|date=August 2021}}

===Europe===
According to the [[European Union|EU]] geographical indications register,<ref>{{cite web |title=eAmbrosia |url=https://ec.europa.eu/info/food-farming-fisheries/food-safety-and-quality/certification/quality-labels/geographical-indications-register/ |website=ec.europa.eu}}</ref> in 2023, there were 8 recognized varieties in Portugal: [[Chouriço de Ossos]] de Vinhais, Azedo de Vinhais, Mouro de Portalegre, Abóbora de Barroso-Montalegre, Portalegre, Carne de Estremoz, Estremoz e Borba, and do Baixo Alentejo. In Spain there are two varieties recognized: Chorizo Riojano, and [[Chorizo de Cantimpalos]].

====Spain====
[[File:Chorizos de cantimpalos (Segovia).jpg|thumb|String of [[chorizo de Cantimpalos]].]]
Generally, Spanish chorizo is made from coarsely chopped pork and pork fat, seasoned with garlic, {{lang|es|pimentón}} – a smoked [[paprika]] – and salt. It can be classed as either {{lang|es|picante}} (spicy) or {{lang|es|dulce}} (sweet), depending upon the type of {{lang|es|pimentón}} used. There are hundreds of regional varieties of Spanish chorizo, some smoked and some unsmoked, that are each made somewhat differently and may include herbs and other ingredients.<ref>{{cite web |title=Chorizos a la sidra - Spanish traditional recipe |url=https://www.lobbymarket.es/chorizos-a-la-sidra |url-status=live |website=Lobby Market |publication-date=2023-02-07}}</ref> For example, [[chorizo de Pamplona]] is a thicker sausage with the meat more finely ground. Among the varieties is {{lang|es|chorizo Riojano}} from the [[La Rioja (Spain)|La Rioja]] region, which has [[Protected Geographical Status|PGI]] protection within the EU.

Chorizo is made in short or long and hard or soft varieties; leaner varieties are suited to being eaten at room temperature as an appetizer or tapas, whereas the fattier versions are generally used for cooking.<ref>{{cite book|last1=Trutter|first1=Marion|title=Culinaria Spain.|date=2010|publisher=Hf Ullmann|isbn=978-0841672277|page=343}}</ref> A rule of thumb is that long, thin chorizos are sweet, and short chorizos are spicy, although this is not always the case.<ref>{{cite book|last1=Aris|first1=Pepita|title=Spanish: over 150 mouthwatering step-by-step recipes|date=2003|publisher=Hermes House|location=London|isbn=0681304006|pages=[https://archive.org/details/spanishover150mo00/page/54 54–55]|url-access=registration|url=https://archive.org/details/spanishover150mo00/page/54}}</ref>

Spain produces many other pork specialties as well, such as {{lang|es|[[lomo embuchado]]}} and {{lang|es|[[salchichón]]}}, that are cured and air-dried in a similar way. {{lang|es|Lomo}} is a lean, cured meat, served in slices rather than for cooking, made by marinating and air-drying a pork tenderloin. {{lang|es|Salchichón}} is another cured sausage without the {{lang|es|pimentón}} seasoning of chorizo, flavoured with black peppercorns instead.<ref>{{cite web|url=http://www.chorizochorizo.com/ |title=Sweet & Smokey |access-date=2015-08-06 |url-status=dead |archive-url=https://web.archive.org/web/20150512083035/http://www.chorizochorizo.com/ |archive-date=12 May 2015 }}</ref>

Depending on the variety, chorizo can be eaten sliced without further cooking, for example in a sandwich, or can be grilled, fried, or baked alongside other foodstuffs, and is an ingredient in several dishes where it accompanies beans, such as {{lang|es|[[fabada]]}} or {{lang|es|[[cocido montañés]]}} and can be served as a tapas, such as ''Chorizo in Red Wine sauce''.<ref>{{cite web | access-date=2021-06-05 | url=https://www.spanishfoodguide.com/recipes/chorizo-al-vino-tinto-recipe-chorizo-in-red-wine-sauce/ | title=Easy Chorizo al Vino Tinto (Chorizo in Red Wine) Recipe | date=2020-06-06 | last=Kroeger | first=Tim | language=en-US}}</ref>

Versions of these dishes {{lang|es|con todos los sacramentos}} (with all the trimmings, literally "[[sacrament]]s") include other preserved meats such as {{lang|es|[[tocino]]}} (cured bacon) and {{lang|es|[[morcilla]]}} (blood sausage) along with the chorizo.

====Portugal====
[[File:Enchidos portugueses2.jpg|thumb|A variety of Portuguese chouriços]]
Portuguese {{lang|pt|chouriço}} or {{lang|pt|chouriça}} (the latter usually denoting a larger or thicker version) is a distinct product and not to be confused with chorizo. It is made (at least) with pork, fat, paprika, garlic, and salt (wine and hot pepper also being common ingredients in some regions). It is then stuffed into natural casings from pig or lamb and slowly dried over smoke.<ref>{{Cite web|url=https://theculturetrip.com/europe/portugal/articles/a-guide-to-portugals-different-sausages/|title=A Guide to Portugal's Different Sausages|first=Nina|last=Santos|website=Culture Trip|date=23 July 2017 }}</ref> The many different varieties differ in color, shape, spices and taste. White pepper, piri-piri, cumin and cinnamon are used in some varieties. Many dishes of [[Portuguese cuisine|Portuguese]] and [[Brazilian cuisine]] make use of {{lang|pt|chouriço}}, including {{lang|pt|[[cozido à portuguesa]]}} and {{lang|pt|[[feijoada]]}}.<ref>{{Cite book|url=https://books.google.com/books?id=cRqJAAAAQBAJ&pg=PA150|title=CultureShock! Portugal: A Survival Guide to Customs and Etiquette|isbn=9789814435628|last1=Poelzl|first1=Volker|date=15 October 2009}}</ref><ref>{{Cite web|url=https://www.smithsonianmag.com/arts-culture/Celebrate-Brazil-with-Emerils-Feijoada-180951699/|title=How to Make Feijoada, Brazil's National Dish, Including a Recipe From Emeril Lagasse|first=Shaylyn|last=Esposito|website=Smithsonian Magazine}}</ref>
[[File:Enchidos portugueses.jpg|thumb|left|A Portuguese {{lang|pt|charcutaria}} display]]
A popular way to prepare chouriço is slicing it part-way through and cooking it over an alcohol flame at the table (sometimes called {{lang|pt|chouriço à bombeiro}},<ref>{{cite web|url=https://easyportugueserecipes.com/chourico-bombeiro/ |title=Chouriço à Bombeiro (Flame Grilled Chouriço) |publisher=Easyportugueserecipes.com |date=2015-08-11 |access-date=2016-10-11}}</ref> but more commonly just ''chouriço assado'') in purpose-made glazed earthenware dishes with a lattice top.

In [[Johannesburg, South Africa]], the many Portuguese immigrants in the 1960s from Portugal and [[Mozambique]] tended to settle in a suburb called La Rochelle (Little Portugal).<ref>[https://www.nytimes.com/1981/05/29/world/abundant-portuguese-residents-elude-the-south-african-census.html Abundant Portuguese Residents Elude The South African Census], ''[[The New York Times]]'', 29 May 1981</ref> Most of them either returned to Portugal or moved on to more affluent suburbs in the city, but restaurants in the area and the very well-supported annual "Lusitoland" fundraiser festival have {{lang|pt|chouriço}} on the menu.<ref>{{Cite web|url=https://www.iloveza.com/blogs/news/lusito-land-festival-announces-mouth-wateringly-blissful-menus|title=Lusito Land Festival announces mouth-wateringly blissful menus|website=iloveza.com}}</ref>

In the heavily Portuguese counties in the US states of [[Rhode Island]] and southeastern [[Massachusetts]], {{lang|pt|chouriço}} is often served with little neck clams and white beans.<ref>{{Cite book|url=https://books.google.com/books?id=DBzYCQAAQBAJ&q=chouri%C3%A7o+foods+in+Massachusetts+rhode+island+portuguese+origin&pg=PA523|title=Ethnic American Food Today: A Cultural Encyclopedia|first=Lucy M.|last=Long|date=17 July 2015|publisher=Rowman & Littlefield|isbn=9781442227316|via=Google Books}}</ref> {{lang|pt|Chouriço}} sandwiches on grinder rolls, with sautéed green peppers and onions, are commonly available at local delis and convenience stores. Stuffed [[quahog]]s (also known as stuffies), a Rhode Island specialty, usually include {{lang|pt|chouriço}}.<ref>{{Cite web|url=https://capecodlife.com/recipe/traditional-cape-cod-linguisa-stuffed-quahogs/|title=Traditional Cape Cod Linguisa Stuffed Quahogs|website=Cape Cod LIFE|date=20 June 2017 }}</ref>

In Portugal, {{lang|pt|chouriço}} can be made with blood, similar to [[blood sausage]] or [[black pudding]] and is called {{lang|pt|chouriço de sangue}} (blood {{lang|pt|chouriço}}) or [[morcela]]. Other types of {{lang|pt|chouriço}} include {{lang|pt|chouriço de vinho}}, {{lang|pt|chouriço de cebola}}, {{lang|pt|chouriço fumado}}, {{lang|pt|[[chouriço de ossos]]}}, {{lang|pt|chourição}} and {{lang|pt|chouriça de vinha d’alho}}.

===Americas===
====Mexico====
[[File:Tortilla Enchilada with Chorizo Tlaxiaqueno.jpg|thumb|Mexican chorizo served over [[enchiladas]] as part of a breakfast in [[Tlaxiaco]], [[Oaxaca]]]]
Based on the uncooked Spanish {{lang|es|chorizo fresco}} (fresh chorizo), the Mexican versions of chorizo are made not just from fatty pork, but also from [[beef]], [[venison]], [[chicken]], and [[turkey meat|turkey]]; [[tofu]], [[kosher]], and [[vegan]] versions are also made. The meat is usually ground (minced) rather than chopped, and different seasonings are used. This type of chorizo is mainly known in Mexico and other parts of the Americas, including areas of the United States that border Mexico, and is not frequently found in Europe. Due to culinary tradition and the high cost of imported Spanish smoked [[paprika]], Mexican chorizo is usually made with native [[chili pepper]]s of the same species as the Spanish ones (''[[Capsicum annuum]]'') but different cultivars, making Mexican chorizo spicier than Spanish and Portuguese varieties of the sausage. Mexican [[longaniza]] are typically longer and spicier than chorizo.<ref>{{Cite web|url=http://www.clovegarden.com/ingred/sausage.html#longa|title=Sausages & Salamis|website=clovegarden.com}}</ref>

Spanish-American cuisine adds vinegar instead of the white wine usually used in Spain.{{Citation needed|date=June 2016}}

[[File:Texcalyacac (3).JPG|thumb|left|{{lang|es|Chorizo verde}} (green chorizo) is an emblematic food item of the [[Valle de Toluca]], and is claimed to have originated in the town of [[Texcalyacac]].]]
[[File:Chorizo oaxaqueño.JPG|thumb|Chorizo from Oaxaca]]
[[File:Jelo chorizo.jpg|thumb|Chorizo served in [[San Cristobal de las Casas]]]]
The area around [[Toluca]] specializes in "green" chorizo, made with some combination of [[tomatillo]], [[cilantro]], [[chili pepper]]s, and [[garlic]]. Most Mexican chorizo is a deep reddish color, and is often available in two varieties, fresh and dried, though fresh is much more common.<ref>{{cite web|url=http://www.lets-make-sausage.com/chorizo-recipes.html |title=Chorizo Recipes for the Spice Lover in All of Us |publisher=Lets-make-sausage.com |access-date=2016-10-11}}</ref> Some of the cheapest commercial chorizos use [[offal]] stuffed in inedible plastic casing to resemble sausage links, rather than muscle meat.{{Citation needed|date=July 2020}} Before consumption, the casing is usually cut open and the sausage is fried in a pan and mashed with a fork until it resembles finely minced ground beef. Some chorizo is made without any casings. Pork and beef are cured overnight in vinegar and [[chili powder]]. Served for breakfast, lunch, or dinner, it has the finely minced texture mentioned above, and is quite intense in flavor.{{citation needed|date=February 2015}}

In Mexico, restaurants and food stands make tacos, {{lang|es|[[queso fundido]]}} (or {{lang|es|choriqueso}}), [[burrito]]s, and {{lang|es|[[torta]]s}} using cooked chorizo, and it is also a popular [[pizza]] topping. {{lang|es|Chorizo con huevos}} is a popular breakfast dish in Mexico and areas of the United States with Mexican populations. It is made by mixing fried chorizo with [[scrambled eggs]]. {{lang|es|Chorizo con huevos}} is often used in breakfast burritos, tacos, and [[taquito]]s. Another popular Mexican recipe is fried chorizo combined with pinto or black [[refried beans]]. This combination is often used in {{lang|es|tortas}} as a spread, or as a side dish where plain refried beans would normally be served. In Mexico and the southwestern United States chorizo is also used to make {{lang|es|chorizo con queso}} (or {{lang|es|choriqueso}}), a popular appetizer consisting of small pieces of chorizo served with melted cheese and eaten with small [[corn tortilla]]s or tortilla chips. In heavily Mexican parts of the United States, a popular filling for breakfast tacos is {{lang|es|chorizo con papas}}, diced potatoes sautéed until soft with chorizo mixed in.

====Central America and the Caribbean====
[[File:Salvadorean style chorizo.JPG|thumb|Salvadorean-style chorizo]]
In [[Puerto Rico]], [[Panama]], and the [[Dominican Republic]], chorizo and {{lang|es|longaniza}} are considered two different types of meat. Puerto Rican chorizo is a smoked, well-seasoned sausage nearly identical to the smoked versions in Spain. Puerto Rican and Dominican {{lang|es|longanizas}} have a very different taste and appearance. The seasoned meat is stuffed into a pork casing and is formed very long by hand. It is then hung to air-dry. {{lang|es|Longaniza}} can then be fried in oil or cooked with rice or beans. It is eaten with many different dishes.

Salvadorean chorizo is short, fresh (not dried) and tied in twins.

==== United States ====
In contrast to Spanish chorizo, in the United States the term generally refers to a sausage that is never dried, has a fattier filling, and is very spicy. It is most popular in areas with large Cuban, Dominican or Puerto Rican populations or near the Mexican border, especially in the Southwest near [[Chihuahua (state)|Chihuahua]], [[Sonora]], and [[Nuevo León]]. It is also found further north in places like [[Austin, Texas]] or [[Santa Fe, New Mexico]], where its earliest evidence dates to well before the [[Wild West]].<ref>{{Cite web|last=Guerra|first=Melissa|title=Tex-Mex Chorizo Is a Celebrated Link in Texas Food History: New Worlder|url=https://www.newworlder.com/article/21162/tex-mex-chorizo-is-a-celebrated-link-in-texas-food-history|access-date=2020-07-04|website=newworlder.com}}</ref><ref>{{Cite web |title=The Food Timeline history notes--state foods |url=http://www.foodtimeline.org/statefoods.html#texas |access-date=2020-07-04 |work=[[The Food Timeline]] |first=Lynne |last=Olver |author-link=Lynne Olver}}</ref> It is most commonly eaten for breakfast on its own, or mixed with a local version of {{lang|es|[[migas]]}}.<ref>{{Cite web|title=Easy Migas Recipe|url=https://themodernproper.com/migas|access-date=2020-07-04|website=The Modern Proper|language=en-US}}</ref>{{Better source needed|date=September 2020}}

In Louisiana, Creole and [[Cajun cuisine]] both feature a variant of chorizo called {{lang|fr|chaurice}}, which is frequently used in the Creole dish of [[red beans and rice]].<ref>[http://www.meatsandsausages.com/sausage-recipes/chaurice Meats and Sausages: Chaurice]</ref> As with its cousin to the west,{{which|date=October 2022}} smoking this variant is an acceptable practice in local cuisine.

====South America====
[[File:Asadito.jpg|thumbnail|right|Argentinian {{lang|es|chorizos}} in an {{lang|es|[[asado]]}}]]
In [[Ecuador]], many types of sausage have been directly adopted from European or North American cuisine. All sorts of salami, either raw or smoked, are known just as salami. Most commonly known are sorts from Spanish chorizo, Italian [[pepperoni]], and wiener sausages; wieners are the most popular. Some local specialities include {{lang|es|morcilla}}, {{lang|es|longaniza}}, and {{lang|es|chorizo}}. {{lang|es|Morcilla}}, as in most Spanish-speaking countries, is basically cooked pork blood encased in pork intestine casing ([[black pudding]] in English). {{lang|es|Longaniza}} is a thin sausage containing almost any mixture of meat, fat, or even cartilage, smoked rather than fresh. Chorizo is a mixture of chopped pork meat, pork fat, salt, whole pepper grains, cinnamon, [[achiote]], and other spices, which produce its characteristic deep red color. A traditional dish consists of fried egg, mashed potatoes, avocado, salad, and slices of fried chorizo.

In Argentina,<ref>{{cite web |url=https://honest-food.net/argentine-chorizo-sausages/ |title=Chorizo Argentino Sausage Recipe – Chorizo Sausage Recipe |website=Honest Food Net|date=3 July 2020 |author=Hank Shaw |access-date= 5 July 2020}}</ref> Uruguay, Bolivia, Peru, Colombia and Venezuela, chorizo is the name for any coarse meat sausage. Spanish-style chorizo is also available, and is distinguished by the name {{lang|es|chorizo español}} ('Spanish chorizo'). Argentine chorizos are normally made of pork, and are not spicy hot. Some Argentine chorizos include other types of meat, typically beef. In Argentina, Bolivia, [[Paraguay]], Uruguay, Chile, and Peru, fresh chorizo, cooked and served in a bread roll, is called a {{lang|es|[[choripán]]}}. In Colombia, chorizo is usually accompanied by {{lang|es|[[arepa]]}}.

In Brazil, {{lang|pt|chouriço}} is the word used for what in the rest of Latin America is {{lang|es|morcilla}}; meat sausages similar to the chorizos of other Latin American countries are called {{lang|pt|linguiça}}. Many varieties of Portuguese-style {{lang|pt|chouriço}} and {{lang|pt|linguiça}} are used in many different types of dishes, such as {{lang|pt|[[feijoada]]}}.

In [[Bolivia]], chorizos are made of pork, fried and served with salad (tomato, lettuce, onion, boiled carrots and {{lang|es|[[quirquiña]]}}), {{lang|es|[[mote (food)|mote]]}}, and a slice of bread soaked with chorizo fat. Chorizo [[sandwich]]es, without {{lang|es|mote}}, are also eaten.

===South and Southeast Asia===
====East Timor====
[[File:Produção caseira de chouriços em Timor.jpg|thumb|{{lang|pt|Chouriços}} in East Timor]]
{{lang|pt|Chouriço}} is made in [[East Timor]]. It was introduced by the Portuguese, with their colonization of East Timor.

====Goa====
[[File:Goan sausages being sold at the Mapusa market, Goa, India 04.jpg|thumb|right|Goan sausages being sold at the Mapusa market, [[Goa, India]].]]
In [[Goa]], India, which was ruled by the Portuguese for 450 years and has a large percentage of [[Goan Catholics]], {{lang|pt|chouriço}} is made from pork that is marinated in a mixture of vinegar, red chilies, and spices such as garlic, ginger, cumin, turmeric, cloves, pepper, and cinnamon, and stuffed into casings.<ref>Chourico de Goa recipe. https://www.celebrationinmykitchen.com/chouriccedilo-de-goa-goa-sausages</ref> They can be raw (wet), smoked or cured through salting and air-drying. These are enjoyed either with the local Goan Portuguese-style crusty bread, or pearl onions, or both. The sausages are also used, cut into chunks, as the meat ingredient in rice [[pilaf]].

Three kinds of {{lang|pt|chouriço}} are found in Goa: dry, wet, and skin. Dry {{lang|pt|chouriço}} is aged in the sun for long periods (three months or more). Wet {{lang|pt|chouriço}} has been aged for about a month or less. Skin {{lang|pt|chouriço}}, also aged, is rare and difficult to find. It consists primarily of minced pork skin along with some of its subcutaneous fat. All three {{lang|pt|chouriços}} are made in variations such as hot, medium, and mild. Other variations exist, depending on the size of the links, which range from {{convert|1|to(-)|6|in|cm|sigfig=2}}. Typically, the wet varieties tend to be longer than the dry ones.

Goan {{lang|pt|chouriço}} should be distinguished from "Goan [[hot dog|frankfurters]]", which look similar to equivalents in the United States, but have a predominantly peppercorn flavor.

====Philippines====
{{Main|Longganisa}}
[[File:09794jfFajardo Echague Street Loyola Sampaloc Quiapo Manilafvf 16.jpg|thumb|Various types of Philippine {{lang|tl|[[longganisa]]s}} (chorizos) in [[Quiapo, Manila]]]]
''Longaniza'' ({{lang-tl|longganisa}}; [[Visayan languages|Visayan]]: {{lang|ceb|chorizo}}, {{lang|ceb|choriso}}, {{lang|ceb|soriso}}) are [[Cuisine of the Philippines|Philippine]] chorizos flavored with indigenous spices, and may be made of chicken, beef, or even tuna. While the term ''longaniza'' generally refers to fresh sausages, it is also used in the Philippines to refer to cured sausages. Philippine {{lang|tl|longganisa}} are often dyed red with {{lang|es|[[achuete]]}} seeds. There are dozens of variants from various regions in the Philippines.<ref name="polistico">{{cite book|author =Edgie Polistico|title =Philippine Food, Cooking, & Dining Dictionary|publisher =Anvil Publishing, Incorporated|year =2017|isbn =9786214200870|url =https://books.google.com/books?id=iz8_DwAAQBAJ&q=Arroz+caldo}}{{Dead link|date=March 2023 |bot=InternetArchiveBot |fix-attempted=yes }}</ref>

==See also==
* [[Embutido]]
* [[Morcón]]
* [[List of dried foods]]
* [[List of sausages]]
* [[List of smoked foods]]

==References==
{{Reflist}}

==External links==

* {{cookbook-inline|Chorizo}}
* [http://www.bizjournals.com/pacific/stories/2002/06/10/daily22.html Portuguese sausage (linguiça) in Havai]
* [http://www.gmanews.tv/video/17143/Vigan-folk-hold-longanisa-festival gmanews.tv/video, Vigan folk hold longanisa festival – 23 January 2008] (in [[Filipino language|Filipino]])
* [http://www.healthaliciousness.com/nutritionfacts/nutrition-comparison.php?o=7019&t=&h=&s=60.00&e=&r= Nutrition Facts for chorizo]

{{Sausage}}
{{Mexican cuisine}}

[[Category:Basque sausages]]
[[Category:Cuisine of the Southwestern United States]]
[[Category:Dried meat]]
[[Category:East Timorese cuisine]]
[[Category:Galician cuisine]]
[[Category:Goan cuisine]]
[[Category:Indian sausages]]
[[Category:Latin American cuisine]]
[[Category:Mexican sausages]]
[[Category:Philippine sausages]]
[[Category:Portuguese sausages]]
[[Category:Spanish sausages]]
[[Category:Fermented sausages]]

Chorizo - Revision history

Ajay Kumar at 05:18, 29 August 2023