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Chorizo source

j
jmills May 13, 2012 07:22 AM

Any suggestions for mail order source for great chorizo?

  1. t
    travelerjjm May 13, 2012 11:23 AM

    Mexican or Spanish? You can make Mexican Chorizo at home quickly. It will likely be better and much faster than ordering -- and you can make it as hot as you wish. Search chow for chorizo and you will find a recipe or three, IIRC, and a discussion of the different types. Are you in a place where there are no Latin grocers and your local stores don't carry it?

    1 Reply
    1. re: travelerjjm
      Antilope May 20, 2012 03:24 PM

      I have to agree with this. Mexican chorizo is best made at home. Then you know exactly what is in it.

    2. g
      GH1618 May 13, 2012 11:51 AM

      Here's a source for imported Spanish chorizo:

      http://www.taylorsmarket.com/mm5/merc...

      1 Reply
      1. re: GH1618
        j
        jmills May 13, 2012 01:40 PM

        Thanks!

      2. Karl S May 13, 2012 01:56 PM

        http://search.tienda.com/search.html?...

        1. f
          FrankJBN May 15, 2012 08:03 AM

          Is there some reason you want it mail order? I ask because I find chorizo readily available at markets.

          2 Replies
          1. re: FrankJBN
            paulj May 15, 2012 08:10 AM

            What markets, and what kind of chorizo?

            1. re: FrankJBN
              j
              jmills May 18, 2012 04:35 PM

              I have not been satisfied with the chorizo I have found in Orlando. Sorta bland.

            2. bbqboy May 22, 2012 09:59 AM

              What's the difference between Spanish and Mexican?
              Is it all about the spices? Curing?

              1 Reply
              1. re: bbqboy
                paulj May 22, 2012 10:57 AM

                Everything you want to know about chorizo
                http://en.wikipedia.org/wiki/Chorizo

                The short answer for the US markets:
                Mexican is a fresh sausage, mixed in house, or made by some California corporation from cheap parts. Check the label for ingredients. Usually it is spicy, though that varies.

                The most commonly available Spanish style is cured and dried, more like salami. It is heavy on paprika, sweet or smoked, but not hot.

                One may sell for $2-4 /lb, the other $8 or more.

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