Truly Spanish Chorizo, in America at Last - The US Time

IF you’ve ever experimented with chorizo, the pork sausage cured with paprika and garlic, you know how persuasive its full aroma and deep clinging heat can be. You might have sliced it up and stirred it into paella, chopped it into little cubes that were swept up into an omelet or infused it in stew to give it a smoky edge. Its robust flavor and warm, tingly spice were distinctive, giving everything it touched the feel of Spanish cooking.

But what you may not have noticed is that the chorizo was not from Spain. For a long time, chorizo was not approved for importing. In 1997 the Department of Agriculture and the Spanish government gave one chorizo maker, Palacios, from Rioja, permission, but it wasn’t until last October that chorizo began entering in any quantity. Now, stores can’t seem to get enough of it. The chorizo, which comes in long, firm sausages and shorter, slightly denser links, is in grocery stores like Butterfield Market, Fairway and Citarella in Manhattan ….. read more

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