kilikini wrote:
>
> 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.

Isn't it still illegal for individuals to import meat
from Europe into the U.S.? I know it was completely
illegal for many years, but two or three decades ago
the laws were relaxed, which allowed genuine Parma
prosciutto to come to the U.S. But I think that only
applies to commercial importers, not individuals.

There was a movie starring Sophia Loren which had
her trying to bring a mortadella into the U.S.
and being stopped by customs.

http://www.imdb.com/title/tt0068970/