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Chorizo de Bilbao, also known as Chorizo Bilbao, is a type of Philippine pork and beef dry sausage.It was originally produced by Spanish Filipino Vicente Genato of the Genato Commercial Corporation in Manila and the name is a genericized trademark originating from the branding coined by Genato from his family's original home city of Bilbao, Spain.
Chorizo verde (green chorizo) is an emblematic food item of the Valle de Toluca, and is claimed to have originated in the town of Texcalyacac. Chorizo from Oaxaca Chorizo served in San Cristóbal de las Casas. The area around Toluca specializes in "green" chorizo, made with some combination of tomatillo, cilantro, chili peppers, and garlic.
Longaniza from Castile and León, Spain. 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.
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Variations in different household recipes also add other ingredients like grated cheese, chorizo de Bilbao, chicken liver, pickles, and/or Vienna sausages. [9] [10] [11] Asado matua is also known as "Kapampangan asado", asadong Pasko, asadong barrio, and abo-abo, among other names, due to their association with fiestas in the province of ...
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Chorizo de Macao, sometimes called Longaniza Macau, is a Filipino dry pork sausage. The ingredients of Chorizo de Macao is identical to other Filipino sweet longganisas ( longganisa hamonado ), except for its dry texture and its use of star anise , aniseed , or anise liqueur ( anisado ), which gives it its distinctive aroma.
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