I just happened across this one at the supermarket a few weeks ago. I think I've had it in the past, but I can't remember when, or where, or much detail about it. So I was glad to see it again. My chorizo was made by the Daniele Inc. company, out of Pascoag, Rhode Island in the U.S.
The history of chorizo is more than a bit murky. That's because it's a type of pork sausage. Pork sausage itself is ancient, dating back to around 3000 years ago. But many, or even most places have their own versions of it, using different ingredients and sometimes preparation methods. Therefore, it's rather difficult to pinpoint where and when chorizo was invented, and what its exact precursors were. That said, chorizo was developed by those living in the Iberian Peninsula, or modern Spanish and Portuguese people. One traditional form of chorizo uses a special kind of paprika called pimenton, which was only available in the New World, meaning it didn't reach Spain until after the conquest of the Aztecs in the early 1500's. So that sort is about 500 year old. Currently it's made and enjoyed in many other places, which, not coincidently, are usually areas of Spanish or Portuguese conquest or colonization, such as Mexico, the Caribbean, South America, parts of India, and Southeast Asian islands such as East Timor and the Philippines. And, once again, most of these areas have their own versions of chorizo, such as using different meats, spices, or herbs. For example, some folks make chorizo out of turkey, chicken, beef, venison, or vegan meat substitutes. Some chorizo varieties need to be cooked before eating, while others don't. However, traditional Spanish-style chorizo usually is made using chopped pork, pork fat, paprika, garlic, and salt, stuffed into natural intestinal casings. This dish is eaten in many ways, too. Grilled, fried, mixed into soups and stews, or as part of a sandwich. Sometimes it's even simmered in liquor, including the topic of my January 9, 2021 post, aguardiente.
The makers of the chorizo I tried were very cosmopolitan. Stefano and Carolina Dukcevich are Croatian in origin. But, after the founding of the communist Yugoslavia after World War II, they fled to Italy. In the Northeast section of Italy they began making dry-cured meats. They started selling them commercially in 1945 as Daniele, Inc. By 1976 one of their sons, Vlado, moved to the U.S. and established some plants there, and made it their base of operations. Aside from chorizo, other dry-cured selections made by Daniele include prosciutto, capocollo, sopressata, salame, and pancetta. Also combination products like paninos and pepper shooters.
Daniele Inc., chorizo: Had a reddish-brown color overall, although other colors were also visible, of different cuts of pork. The odor was like other cured meats. The chorizo pieces were sliced into thin disc shapes. The flavor was like pepperoni. Or, in other words, really good. I had it plain, and then on some water crackers. Both ways were tasty. It was a good take on standard sausage--nicely spicy. I'd like to try it as a pizza topping. Would definitely recommend, and will buy again.
Therefore, I think if you like sausage, you'll probably like chorizo. But, even if you don't like whatever version of chorizo you try first, you might enjoy the other variations of it, since there's so many. (I certainly will sample other kinds if/when I get the chance.) Maybe the vegan-appropriate kinds are even palatable. Some folks might claim meat-less chorizo isn't authentic, or "real," but since there's so many variations of it anyway, this argument isn't very convincing.
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