Duncan Booth wrote:
> Omelet > wrote:
>
>> Ok, all I've ever seen around here is the fresh type.
>> Dry Chorizo??? I'll have to look that up. I'm not at all familiar
>> with it.
>
> Try wikipedia: http://en.wikipedia.org/wiki/Chorizo which says:
>
>> Chorizo can be a fresh sausage, in which case it must be cooked, but
>> in Europe it is more frequently a fermented cured smoked sausage, in
>> which case it is usually sliced and eaten without cooking.
>
> My experience is that I think the dried variety is more common in Uk
> supermarkets. I frequently slice it into salads or use it as tapas with an
> aperitif.
>

There's all kinds of chorizos. My favorite is the kind made without
stuff like pig cheeks or salivary glands or God-knows-what else. I like
the fresh ones made without binders that falls apart when the casing is
broken. Unfortunately, there is none of this to be had in Hawaii.
However, this state is positively crawling with Portuguese sausages. Aye
carumba!

I once bought a package of Silva sausage at a Sam's Club which was made
in San Jose CA that was really chorizo mislabeled as Portuguese sausage.
That was good stuff! I went back to buy some more but by that time, it
had reverted back to PS. For a short while, there was some glimmering
hope of getting my greasy hands on some tasty chorizo, but that was just
not to be...