Mark Thorson wrote:
> Sqwertz wrote:
>>
>> mequeenbe.nospam wrote:
>>
>>> 1. fry a small piece of chorizo by itself, (making sure you take
>>> off the casing) with a small amount of bacon grease or crisco in
>>> the pan, breaking up the chorizo while it's cooking.
>>
>> Why would you want to use bqacon grease or Crisco to cook choriso?
>> It's already 60-70% fat and it renders out quickly. I cant see
>> adding *more* fat to it.
>
> That's true of traditional chorizo, the type made with
> beef lips, salivary glands, etc.
>
> I've recently found another type, which is all pork
> and less fat than dry salami. I've seen it in
> Whole Foods and other upscale supermarkets. The
> wrapper seems to have gone out with the trash,
> so I'm not sure of the brand. It might be Fra'Mani.
> It comes in a yellow paper wrapper with a dark maroon
> label.
>
> I really like this on a slice of a sourdough baguette.
> I'm pretty sure you couldn't make a proper chorizo omelet
> with it, though, because it has too little fat of its own.

We have a friend in Belgium who took a trip to Spain and found the type of
Chorizo that you're talking about, Mark. He sent a ..... what do you call
it, a log? ..... of it to us. The texture was very much like a hard salami.
I deduced (perhaps incorrectly) that the hard salami-type of Chorizo was
Spanish and the red-stained loose, greasy "meat" was Mexican.

kili