Chorizo Bilbao

[Spain - Basque Region | Philippines]

This is the semi-cured cooking chorizo most available in North America, especially here in Southern California. There are several North American manufacturers of both Spanish and Philippine versions. They can be used interchangeably if necessary, though the Spanish version has a lot more paprika.

This style of semi-cured sausage originated in the Basque region of northern Spain. It's mildly spicy, and excellent in stews, soups, paella and with rice or lentils. It can be sliced and holds its shape well when wet cooked.

The photo specimens were made by La Espanola Meats Harbor City, California, 1.2 inches diameter, 4-3/4 inches long and weighed 2.7 ounces each. Ingred: Pork, nonfat milk, dextrose, sea salt, Spanish paprika, spices, garlic, oleoresin of paprika (color), sodium nitrite, sodium erythorbate, lactic acid starter culture.

Buying:

These sausages can be ordered on-line from Spanish emporiums, but around here, they are much more conveniently purchased from the frozen food cases of Philippine markets. We have one near every major hospital center, because health care in California runs on Philippine immigrants.

Storing:

The Spanish variety can be kept a few weeks in it's unopened vacuum package, but should be used within a week or so after opening. The Philippine ones are always frozen, and will keep up to a year in the freezer compartment.

Cooking:

Remove the casing (if present) and cut to size for the recipe. They can tolerate fairly long cooking without falling apart.

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