Talk:Chorizo

Chorizo criollo

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 (talk • contribs)

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 (talk • contribs)

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.

2604:2C00:FFF9:42F:89B6:F8E6:8434:654 (talk) 20:25, 9 May 2022 (UTC)==Picture== Can t somebody put a better picture on this page? —Preceding unsigned comment added by 138.253.64.195 (talk • contribs)

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

Longanizas

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

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

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

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

Requested move

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?

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 McKay^talk 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

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 (talk • contribs) 14:52, 28 December 2007 (UTC)

Urban legend

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

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

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

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

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

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

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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Is Chorizo Fermented?

I was surprised to see that chorizo is described as fermented – is that described in any of the citations? PriapicPrimate (talk) 18:45, 31 December 2021 (UTC)

Oops, wasn’t finished writing! I checked citation 4, but there’s no mention of fermentation. I haven’t had a chance to check the others. PriapicPrimate (talk) 18:46, 31 December 2021 (UTC)

Needs a much better intro that includes chorizo from the Americas.

^

2603:8001:FF3C:4100:8CD4:437D:4BFB:A279 (talk) 05:49, 28 April 2022 (UTC)

Separate Article

Portuguese chourico is distinctly different from chorizo and deserving of its own, separate article that is appropriately titled "chourico." As a Portuguese person I do not believe chourico should redirect to this article. They are not the same food, are prepared and look and taste differently, are used in different recipes and come from different cultures. It is inappropriate and slightly offensive to have them lumped together in the same article, considering how distinct the two foods are. I can understand the confusion considering people who made this decision to combine them into one article may not be familiar with the cultural differences. I hope this can be addressed - these two separate foods being in the same article together gives readers a false cultutal impression and is harmful, in a way, because they are falsely lead to believe the two are interchangeable. 2600:1000:B143:798C:2CB9:A228:503E:7C55 (talk) 20:50, 8 May 2022 (UTC)

I am not an expert on chorizo or chouriço, nor on Spanish and Portuguese cuisine, but...

Very few foodstuffs are standardized. In the article, we read that there are versions of chorizo in various places which are smoked or unsmoked, may be made from a variety of different meats, with wine or vinegar, may be soft and fresh or hard and dried, eaten raw or cooked, and include a variety of flavorings. But we don't have separate articles for Mexican turkey chorizo, chorizo Riojano (which has its own PGI), Salvadorean fresh chorizo, etc. etc. That is, the article is about a family of foods with a variety of recipes and found in multiple cultures (Spanish, Mexican, Dominican, Bolivian, etc.).

Do Portuguese, Brazilian, Mozambiquan, etc. versions of chouriço belong to this family? As far as I can tell, they do. According to WP policy, we don't classify things by their names or by their country of origin, but by their nature. This certainly does not mean that various things covered in one article are "interchangeable", just that they have enough of a family resemblance that they are best described in a single article. No English person would say that English chips are interchangeable with American French fries, but they are covered in the same article. --Macrakis (talk) 21:14, 8 May 2022 (UTC)

With food there are always problems of this kind. For example, Spanish chorizo might be even more different from the Latin American one than from chouriço. --Jotamar (talk) 20:32, 9 May 2022 (UTC)

Exactly. Which is why it doesn't make sense to divide up the article based on the name. --Macrakis (talk) 02:17, 10 May 2022 (UTC)

The fact is chorizo and chouriço are not the same. It's analogous to the difference between a hot dog and a bratwurst. They're inherently different - just because they "sound" the same to your ears doesn't mean they should be combined into the same article. If they were interchangeable that would different; they aren't. Quote policy all you want; naming the article "chorizo" and implying that Portuguese chouriço belongs to the same "family" of Spanish foods when there are myriad differences is mildly culturally offensive. Even in Portuguese-American and Spanish-American cooking, they're inherently separate and unique foods prepared and used in different ways. Please reconsider your position in light of this. Chouriço is a spicy Portuguese sausage; chorizo is a spicy Spanish sausage - that doesn't mean they belong in the same article where the very different Spanish version takes editorial prominence. If that were done for any other cultural nuance it would be disallowed for being inherently offensive; one culture is not a subvariant to be arbitrarily lobbed into the other by people who have no fundamental understanding of the differences. It undermines a distinctive and unique Portuguese cultural aspect in favor of one that, to an uneducated perspective, is more widely known but not reflective of reality. 12.190.236.17 (talk) 00:40, 24 May 2024 (UTC)

Because they are called chorizo they are not the same product. In particular what is called chorizo in America is a different type of sausage. At least separate chorizo the raw sausage from the European version. 190.44.133.213 (talk) 03:12, 3 April 2023 (UTC)

Whether we like it or not, they are all called by the same name. Nobody owns the name. Wikipedia does not have the authority to rename anyone's sausages or fix anyone's language. In particular, Wikipedia does not have the right to tell Mexicans "Your sausage is called Raw Chorizo", and does not have the right to tell Europeans "Your sausage is called Cured Chorizo". Telling the readers "In different places, this word has a different meaning", and explaining the differences, is not difficult. And that way, readers will be aware of the situation. (If it was in separate articles, many readers would never find out, and falsely assume they knew the whole story.) TooManyFingers (talk) 01:25, 14 July 2023 (UTC)

But why not use the same criterion as for tortilla "This article is about the flatbread. For the potato omelette, see Spanish tortilla. For other uses, see Tortilla (disambiguation)."

You are putting words that I didn't intend and wikipedia is filled with elecgant solutions for problems like this, when the same word designated disparage things. 190.162.90.27 (talk) 14:52, 8 February 2024 (UTC)

Recipe differences

Some recipes are significantly different. Other recipes make a great deal of noise about being different by saying "THEIR version uses pork, garlic, smoked paprika, and salt, but OUR version is different: we use pork, garlic, smoked paprika, and salt!!" :D TooManyFingers (talk) 20:44, 13 July 2023 (UTC)

Chorizo verde

Does chorizo verde contain any meat? The current description doesn't say. TooManyFingers (talk) 01:09, 14 July 2023 (UTC)

Spanish vs. English Article

The Spanish version includes history and other notable information, while the English version does not. - MateoFrayo (talk) 18:52, 26 October 2023 (UTC)

Why don't you add that yourself? --Jotamar (talk) 20:15, 27 October 2023 (UTC)

I'm no chorizo expert myself. - MateoFrayo (talk) 00:38, 29 October 2023 (UTC)