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  2. Longaniza - Wikipedia

    en.wikipedia.org/wiki/Longaniza

    Longaniza (Spanish pronunciation: [loŋɡaˈniθa], or Latin American Spanish: [loŋɡaˈnisa]) is a Spanish sausage similar to a chorizo and also closely associated with the Portuguese linguiça. Its defining characteristics are interpreted differently from region to region.

  3. Chorizo - Wikipedia

    en.wikipedia.org/wiki/Chorizo

    Mexican chorizo served over enchiladas as part of a breakfast in Tlaxiaco, Oaxaca. Based on the uncooked Spanish chorizo fresco (fresh chorizo), the Mexican versions of chorizo are made not only from fatty pork, but also beef, venison, chicken, and turkey. Kosher and vegan versions are also available. The meat is usually ground (minced) rather ...

  4. The 2-Ingredient Appetizer I Make Every Single Holiday

    www.aol.com/2-ingredient-appetizer-every-single...

    Trader Joe’s now sells Spanish Style Uncured Chorizo with red wine and smoked paprika. It costs $5.99, and it’s perfect for my dip. How To Make My 2-Ingredient Honey Chorizo Dip

  5. Sausage - Wikipedia

    en.wikipedia.org/wiki/Sausage

    Both share a Spanish origin. One local variety is the salchicha argentina (Argentine sausage), criolla or parrillera (literally, barbecue-style), made of the same ingredients as the chorizo but thinner. [51] There are hundreds of salami-style sausages. Very popular is the salame tandilero, from the city of Tandil.

  6. Picadillo - Wikipedia

    en.wikipedia.org/wiki/Picadillo

    Picadillo (Spanish pronunciation: [pikaˈðiʝo], "mince") is a traditional dish in many Latin American countries including Mexico and Cuba, as well as the Philippines. It is made with ground meat (most commonly beef ), tomatoes ( tomato sauce may be used as a substitute), and also raisins, olives, and other ingredients that vary by region.

  7. Curing (food preservation) - Wikipedia

    en.wikipedia.org/wiki/Curing_(food_preservation)

    Some traditional cured meat (such as authentic Parma ham [2] and some authentic Spanish chorizo and Italian salami) is cured with salt alone. [3] Today, potassium nitrate (KNO 3 ) and sodium nitrite (NaNO 2 ) (in conjunction with salt) are the most common agents in curing meat, because they bond to the myoglobin and act as a substitute for ...

  8. Chorizo Poached in Red Wine Recipe - AOL

    www.aol.com/food/recipes/chorizo-poached-red-wine

    8 oz 2 4-ounce pieces dry Spanish chorizo; 6 cup dry red wine, about two 750-milliliter bottles; 10 clove garlic, peeled; 4 bay leaf; 1 / 4 tsp cayenne pepper; Directions. 1. Combine all of the ...

  9. List of tapas - Wikipedia

    en.wikipedia.org/wiki/List_of_tapas

    As for cojonuda above but made with chorizo or ham often with garlic topped with a fried quail egg [3] Chorizo al vino: Chorizo sausage slowly cooked in wine Chorizo a la sidra: Chorizo sausage slowly cooked in cider [4] Croquetas: A common sight in bar counters and homes across Spain, served as a tapa, [5] a light lunch, or a dinner along with ...

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