Colombian ChorizoColombian chorizo is unique when compared to other kinds of chorizo around the world. Originally they’re from the Iberian Peninsula where Spain and Portugal are located in Europe and they’re basically pork sausages. Chorizo in Colombia is normally a fresh product that needs to be cooked before eating it while in Europe it can be a smoked sausage that can be served without cooking it at all. Overall appearance and flavor helps you differentiate different kinds of chorizos as preparation methods vary in different regions in the world. For example, in different parts of Latin America especially in Mexico, chorizo includes chile peppers and is prepared with vinegar. Finally, they’re encased in artificial casings that give them a smooth appearance while in Portugal and in Spain they’re normally prepared with white wine and encased in intestines, a method that’s been a tradition for a very long time.The chorizo is normally stuffed with different spices to give it a special and unique flavor that can be enjoyed at any time. Chorizos in general are good during all meal times and come in all sizes and flavors. Whether their light or dark; long and thin or short and stuffed; mildly flavored or spicy; there are many different ways to enjoy a good meal with a chorizo on the side. In Colombia, chorizo is an important ingredient in some of the most popular typical dishes in the country. Chorizo is part of what’s considered Colombia’s most popular dish, the Bandeja Paisa and plays an important role in the Asado Bogotano which is basically a meats-only meal. Colombian Chorizos can easily be prepared to be served as appetizers and be eaten with nachos, bread, tortillas and arepas. Some bars offer chorizos as single appetizers that are known as tapas in Europe and Bocas in Central America while in North America, they’re also being offered in large cities thanks to their popularity. As mentioned before, chorizo kinds vary across different regions in the world. Across Europe, in Germany they’re fresh and white while in Spain they’re red and dried outdoors. In Latin America they’re mostly colored in red tones and vary in size without losing their mild and spicy flavors and, in the Philippines they’re short and small and referred to as Longanizas. Terms such as Chorizo Argentino, German Sausage, Chorizo Colombian and Salami in Ecuador (they don’t like chorizo much) are known all over the world thanks to chorizo’s versatility, flavor and popularity in the world.
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