When was chorizo invented

They were loathe to throw it out, of course: Starvation was real and all too common during that time. By using techniques such as curing, salting, smoking and drying….

Catalonia is the probable birth home of chorizo though without the contributions of peppers from Central and South America they would not have the distinctive peppers of modern chorizo. So we have that going for us I decided I liked Linda as much as the huevos. Spanish Chorizo is more like salami; harder and smokier, while the Mexican sausage that is generally enjoyed is akin to a fresh Italian sausage; juicier and spicierI incorporate a Mexican adobo paste in my recipe for chorizo.

A few years ago we flew to Boston to cook a charity dinner. Five other chefs from all over the country joined me on a six-course dinner. One of the chefs was the late-great Frenchman, Jean-Louis Palladin. You may be surprised that such a famous French master would cook with this lusty sausage of Spanish and Mexican heritage.

Search Query Show Search. Show Search Search Query. Play Live Radio. To this day, Mexicans consider chorizo from Toluca among the best in the country.

The Spanish were meticulous about chorizo production. For example, there was a person whose task was making sure that pigs ran to prevent them from gaining too much weight. Over time, Mexican chorizo gained a unique identity. One of the most important changes was the addition of chili peppers.

The taste of the meat was different as well, because in Mexico pigs were fed with corn. Depending on the region, Mexican chorizo vary in shape and color. Additional ingredients and smoking or non-smoking processes vary depending on the region. Whatever the case, chorizos are often considered spicy or sweet, depending on the type of paprika used. However, wine, hot peppers, and a smoking process are generally part of the Portuguese sausage as well.

As you can imagine, a dish so popular and delectable was never going to stay in one place for long. Mexican chorizo is also commonly fresh, although there are some dried varieties as well.

It can also be made from pork, beef, venison, chicken, turkey, and even vegan ingredients. However, some varieties, like the Argentine chorizo, are normally not spicy.

South and Southeast Asian countries and regions like East Timor, Philippines and Goa, India have their own varieties of chorizo as well!