Talk:Chorizo

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Chorizo criollo[edit]

Argentinian chorizo criollo is a very different thing. Isn't it? -- Error 22:39, 19 Sep 2004 (UTC)

Yes, as is mexican style chorizo. —Preceding unsigned comment added by 65.207.129.252 (talkcontribs)
In Los Angeles, stores usually have a selection of both beef and pork chorizos. I don't know. I'm mostly a vegetarian myself. Pekinensis 02:27, 11 Feb 2005 (UTC)

I cooked some. It's a spicy sausage, but has to be cooked (grilled, barbecued, fried). Spanish chorizo can be eaten as is (well, you may have to remove the skin). --Error 03:13, 11 Feb 2005 (UTC)

Often fermented over six months with 1/2 a pint of Calves blood. —Preceding unsigned comment added by 135.196.53.106 (talkcontribs)

The other variation in Argentinian Chorizo (the regular has only pork meat with some spices like Oregano, salt, black pepper) has (besides pork meat) cow meat. Saying it has donkey meat, it's just misinformation.

Picture[edit]

Can t somebody put a better picture on this page? —Preceding unsigned comment added by 138.253.64.195 (talkcontribs)

I agree, not appetizing at all. —Preceding unsigned comment added by 75.95.96.197 (talk) 06:00, 5 July 2008 (UTC)

Longanizas[edit]

There are longanizas in other countries besides the Philippines; Mexico and Spain are known for longaniza. Also, the longaniza has its roots in Spain and became adapted, in regional variations, by numerous countries that were once Spanish colonies-- the Philippines is only one such country to do so.69.235.84.59 04:30, 24 December 2006 (UTC) - James Lopez

Respnse to Longaniza[edit]

How can you prove the claim? Longaniza is its own sausage in the Dominican Republic. Here's a picture of Dominican Mangu with longaniza http://farm2.static.flickr.com/1329/595212251_07f43d7838.jpg

I would know personally because I am Dominican and my wife is Filipina. Ive been to Quezon City, Pampanga and Pangasinan, many many way to many times, and I can say this for sure, both sausages are a namestaple in its respective countries. In fact, In the SM Mega Mall in Metro Manila and also in stores in the Domincan & New York City, Longaniza often has its own seperate freezer section.Kcuello (talk) 14:57, 28 December 2007 (UTC)

Oh, and to reiterate my point, I live in Kansas City, and I have to have family dry-ice the stoff from New York because its hard to find where Dominicans are a small minority. It's so much a staple in our cooking, we would do anything to have it in constant supply. Kcuello (talk) 15:00, 28 December 2007 (UTC)

National projects[edit]

It's just not realistic to include the template of every wikiproject related to a country where chorizos are eaten. I've gone bold and removed all of them for now. If anyone wished to re-add them, please think it over carefully, since the food and drink project could handle this a lot better. Peter Isotalo 14:40, 3 June 2007 (UTC)

List[edit]

How about an organized list of chorizos/chouriços and other enchidos, anyone? The Ogre 10:18, 9 August 2007 (UTC)

Requested move[edit]

I believe that we should move this page to either Chouriço or Chorizo because I don't believe pages should have slashes in them. I believe we should make redirects to whatever the proper spelling is. Karen Carpenter's Biggest Fan 23:07, 10 August 2007 (UTC)

Support and recommend chorizo, as more common in English. Double names are wrong. Septentrionalis PMAnderson 05:26, 11 August 2007 (UTC)
Yes, you are right. I had made the previous move to the double named version - I should have thought it better. The Ogre 13:18, 11 August 2007 (UTC)

Meat?[edit]

At Pokez Mexican Resturant in Downtown San Diego they have vegan Chorizo. Is this not really Chorizo? Should this article make a reference that Chorizo does not have to include meat? —Christopher Mann McKaytalk 00:06, 8 September 2007 (UTC)

NO! --Dumarest (talk) 18:47, 22 March 2008 (UTC)

Yes, vegetarian/vegan chorizo is still chorizo. It replaces meat with soy, but it is seasoned and made exactly the same way as any other fresh chorizo except it is in a plastic casing. And in the interests of informing readers, it should be included. Zlama (talk) 00:40, 12 March 2012 (UTC)

Caribbean Removed[edit]

Mexico is not considered part of the Caribbean region. It is considered part of North America, and I have removed the caption from its subheading. I also broke off the Dominican Republic being that the island is of course, in the Caribbean, and both Chorizo and Longaniza are very important parts of the culture. —Preceding unsigned comment added by Kcuello (talkcontribs) 14:52, 28 December 2007 (UTC)

Urban legend[edit]

I reworded that section to make it clear that not ALL chorizos are made from variety meats, because as it was worded, it WAS biased. In fact, the only place I’ve seen that kind of chorizo is Wal-Mart. All the chorizos I’ve bought at latin markets are made from muscle meat and fat, and look basically like a darker hot italian sausage (though, of course, with a vastly different flavor!). I’ve added a link to chorizo recipes. tooki (talk) 12:59, 13 June 2010 (UTC)


The meat factory I work at includes only salivary glands in chorizo.4.228.36.146 (talk) 17:51, 22 March 2008 (UTC)

Ugh! That's awful! Chorizo must proceed from better pieces of meat by law here in Spain. —Preceding unsigned comment added by 89.129.47.227 (talk) 10:17, 24 August 2010 (UTC)

"Urban legend" means something that is untrue. Some of the bigger commercial brands of chorizo are composed almost entirely of lymph nodes, salivary glands, etc. There's plenty of first-hand evidence, although I know of no traditional source to cite. See chowhound, here, here, etc. As the article currently stands, it's unacceptably biased, as if it was written by someone who simply wants to wish the more unsavory aspects of this particular sausage away... Deprogram (talk) 04:05, 17 May 2008 (UTC)

I can scan in any number of chorizo packages at my local supermarket, and before doing so tonight, I actually found the exact same package scanned in on Flickr and have edited the citation to include that scan. It is not biased, it is fact. —Preceding unsigned comment added by 70.135.103.225 (talk) 08:16, 11 November 2008 (UTC)

Agree on your correction to Lentilles (Lentejas con Chirizo colorado; only for winter!)Mariano(t/c) 19:43, 13 August 2008 (UTC)

Portuguese chorizo[edit]

The leftmost image in the line of 4 is in my opinion almost illegible - might a better picture be found?? --Dumarest (talk) 17:41, 5 April 2009 (UTC)

Central American Chorizo[edit]

In Central America the chorizo has several varieties,in Costa Rica one finds in the supermarket "French" chorizo, "Argentinian" chorizo, Creole Chorizo, and Chorizo made of chicken and fish (especially popular during lent). Anyone know how much these other chorizos (like Argentinian) are like those in Argentiana? The "French" chorizo, although commonly sold, seems to be a misnomer.

Mexican Chorizo[edit]

The following is from the article: "The cultural exchange is in both directions, though, since the Mexican culture is adopting wheat instead of nixtamilized corn as their basic bread."

No, no, no, no, no. Some people here eat more wheat than corn (especially in the North), but the main staple is and I hope always will be nixtamalized corn. Tortillas, sopa de tortilla, gorditas, tlacoyos, sopes, pozole and an endless variety of nixtamal dishes are the irrefutable proof . During the commercial cycle 2011/12, Méxican people consumed 16 million tons of corn, while consuming less than the half of wheat (7.8 million tons). (http://eleconomista.com.mx/columnas/agro-negocios/2012/10/30/consumo-cereales-mexico) --189.213.114.161 (talk) 02:41, 13 January 2015 (UTC)

Now I will admit that I am not a chorizo specialist, but I have never heard of 'nixtamilized' corn. What is this or is it a non-existent thing and the article needs editing?? Dumarest (talk) 17:24, 27 April 2010 (UTC)

It refers to this: Nixtamalization. --Jotamar (talk) 16:43, 29 April 2010 (UTC)
Thank you for the link - I should have noted this! Dumarest (talk) 11:21, 30 April 2010 (UTC)

The article says "Due to culinary tradition and the high cost of imported Spanish smoked paprika, Mexican chorizo is usually made with native chili peppers of the same Capsicum annuum species, used abundantly in Mexican cuisine". I would bet that none of the mexican chorizo producers would even think about using Spanish paprika in her produce, even if it was cheap. Mexico is the craddle of Capsicum annuum peppers, and probably hosts more varieties than anywhere else, diverse not only in hotness, but in taste, color, process, etc. Paprika (sweet or hot chile powder) comes originally from Mexico, why would we import something that here we have not only cheaper but better? Best regards. --189.213.114.161 (talk) 02:41, 13 January 2015 (UTC)

Spanish Chorizo[edit]

This paragraph seems to have disappeared from the article - what happened? Is there no such thing as Spanish chorizo?? (Dumarest (talk) 02:28, 14 February 2011 (UTC))

I restored it, assuming good faith, and left the IP who made the edit un pequeño mensaje... -- nsaum75 !Dígame¡ 02:46, 14 February 2011 (UTC)
There was a change, due to "a 404" re Spanish chorizo - what does that mean? (Dumarest (talk) 14:03, 15 June 2011 (UTC))


It is said that "In Spain and Portugal the sausages are usually encased in intestines, in a traditional method that has been used since Roman times". That implies there is something unusual or even unique about using intestines. Intestines are of course the normal casing for any sausage.

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U.S. Chorizo[edit]

Chorizo is also made in the U.S. There are choices among pork, beef and soy, as well as hot and mild. They are made in the Mexican style, i.e., with vinegar and chiles instead of wine a pimenton, however, they are made in the U.S. Seems like this should be added, as well, since everyone else and his brother is in there, and we do have our own twist with the beef and soy. Zlama (talk) 00:48, 12 March 2012 (UTC)

Comparison with linguiça[edit]

Wow, this is all over the place, a brain dump, unfortunately mostly subjective/anecdotal. For example, I grew up in San Francisco and have never seen any confusion between linguiça and chorizo. For that matter, I've never seen chorizo on a pizza menu, although I have definitely seen linguiça, but YMMV – and that's the whole trouble with at least this section...it's a jumble of snippets which are true in very specific areas but not in others, i.e., from one restaurant or shop to another.

I think you need to confine your comparison to the differences between the two styles of sausage and not try to drag in a bunch of questionable details that apply only regionally, at best. In Providence, Rhode Island, with its large Portguese population, linguiça is indeed designated as Portuguese. But in California with its much larger Hispanic population, it's more generally designated as Spanish. Although in areas of the state where the predominating population is Portuguese, rather than Hispanic...do you see what I'm saying??? What amounts to anecdotal evidence doesn't belong in these articles because it is too easily refuted/called into question by those who have a different experience. And it is misleading to those who come here to be informed. Zlama (talk) 01:20, 12 March 2012 (UTC)

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