The Portuguese are famous for their Chorizo sasuages. Himself loves Chorizo, but I prefer lean meat so find them a bit too fatty for my liking.
I like Chorizo, and any sausage similar once in a while but not too often.
Wikipedia gives a good description of Chorizo: http://en.wikipedia.org/wiki/Chorizo
“Chorizo: Galician: chourizo, Portuguese: chouriço, Catalan: xoriço (“ʃuˈɾisu”) is a term encompassing several types of pork sasuage originating from the Iberian Peninsula.
Chorizo can be a fresh sausage, in which case it must be cooked before eating. In Europe it is more frequently a fermented cured smoked sausage, in which case it is usually sliced and eaten without cooking.
Spanish chorizo and Portuguese chouriço get their distinctive smokiness and deep red color from dried smoked red peppers (pimentón/pimentão or colorau).
Due to culinary tradition, and the expense of imported Spanish smoked paprika, Mexican chorizo (and chorizo throughout Latin America) is usually made with chile peppers, which are used abundantly in Mexican cuisine.
In Latin America, vinegar also tends to be used instead of the white wine usually used in Spain. In Spain and Portugal the sausages are usually encased in intestines, in a traditional method that has been used since Roman times.
In Latin America, however, they are usually encased in artificial casings, have a smooth commercial appearance, and artificial colorings are often used.
Chorizo can be eaten as is (sliced or in a sandwich), barbecued, fried or simmered in apple cider or other strong alcoholic beverage such asaguardiente. It also can be used as a partial replacement for ground beef or pork.”
At the medieval market there are stalls with all sorts of Chorizo sasuage for sale… Himself is drooling at the thought of their taste, I’m drooling more at their photogenic qualities…
Each to his/her own… drool on…