How do they make chorizo in Goa
The Spanish chorizo
The Spanish chorizo is already known worldwide. They can be fried as a small dish or eaten on bread. Spanish chorizo is a type of sausage made from coarse pork, pork fat, salt, and a smoked paprika called pimentón. The chorizo is either hot or sweet, depending on which type of smoked paprika was used. The chorizo is available in different degrees of hardness - the hard sausages are eaten as a snack in Spain, whereas the soft variation is more used for cooking. There are many regional varieties of chorizo in Spain: some of them are smoked. In the regional variants, herbal mixtures or garlic are often added to the basic recipe.
When buying a Spanish chorizo, the intended use should be considered: should the chorizo be sliced or used for cooking? If the chorizo is to be sliced, you should use a sausage that has already matured for at least thirty days. However, if you want to use them for cooking, you should choose a fresher sausage. In this case, freshness means that it has only matured for seven days. Both variants can be found in most Spanish supermarkets.
The history of chorizo
The pepper variety Pimentón probably came to Spain from America in the Middle Ages at the time of the Spanish conquerors. From this point on, the early history of chorizo began. How exactly they came about is not exactly known. Chorizo was first mentioned in a document in 1624.
In Andalusia, chorizo was served early on as a tapa - as a small side dish - with wine. Nowadays, the chorizo is not only found in Spanish but also, for example, in South American cuisine (see also below).
Interesting facts about chorizo
In Spain, the chorizo has a kind of festival of its own: La Matanza. In late autumn and winter, many Spanish families travel from the big cities to the villages they come from. The whole family comes together there to slaughter a pig and prepare chorizos together. The whole thing is not only hard work, but also a very happy get-together: Often the neighbors also come and work and partying late into the evening.
Variants of the chorizo worldwide
Various types of chorizo are also known outside of Spain. Chorizo is also very popular in Portugal and is known as chouriço. A famous Portuguese variation adds onion pieces to the chorizo in addition to the basic recipe. In Mexico there is an even more distant variation on the original recipe. Here not only classic pork is used for the filling, but also beef or chicken, for example.
In Mexico there are now even vegetarian versions of the chorizo with tofu and a “green” chorizo that adds green tomatoes and coriander to the basic ingredients. The Mexican version of chorizo is also very popular in the USA, but it is hardly widespread in Europe. Large parts of South America also have very different variations of their own chorizo. Sometimes there is also an expansion of the term, because in many South American countries "chorizo" is used for almost all types of sausage, regardless of whether it is an actual chorizo or not. If you want to have the Spanish chorizo, you have to ask for the “chorizo español”. Bolivia in particular is very peculiar here: Chorizos are often served with salads.
One surprise on the list of countries that also have a variant of chorizo is India. Due to the long colonial coinage by the Portuguese, Goa has its own variant of chorizo. Here the chorizo consists of pork, vinegar, red chillies, garlic, ginger, cumin, turmeric, cloves, pepper and cinnamon - this combination is particularly spicy. There is also a regional variant of chorizo in the Philippines, which is refined with local spice mixtures.
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