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Chorizo source

jmills May 13, 2012 07:22 AM

Any suggestions for mail order source for great chorizo?

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  1. t
    travelerjjm RE: jmills 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 RE: travelerjjm 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 RE: jmills May 13, 2012 11:51 AM

      Here's a source for imported Spanish chorizo:


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


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


        1. f
          FrankJBN RE: jmills 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 RE: FrankJBN May 15, 2012 08:10 AM

            What markets, and what kind of chorizo?

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

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

            2. bbqboy RE: jmills 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 RE: bbqboy May 22, 2012 10:57 AM

                Everything you want to know about 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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