Introduction

The chorizo seems to be originated in Catalunia, Sapain, and was born due to the necessity to preserve meat with the absence of refrigeration. The chorizo has been, during many years, the king of Spanish and Mexican sausages. However, its production and sell has experienced a standstill during the last years, and it has been overtaken by cooked ham. The reduction of its consumption could be worst, but the increasing in the varieties of chorizo (Argentinean, Pamplona, Straight, Fresh, Sarta, etc) has compensated this lost in the market.
Chorizo as defined by USDA in the Food Standards and Labeling is: any type of sausage that is cooked, dry, semi-dry, cured and fresh without further product name qualification. Other requirements for various types of chorizo apply, including the sausage standard. It is seasoned with Spanish pimento and red pepper. Partially defatted pork fatty tissue is acceptable in Chorizo. Wine is considered a flavoring and need only appear in the......

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Title: Mexican Chorizo Formula And Evaluation
Approximate Word Count: 2069
Approximate Pages: 9 (250 words per double-spaced page)

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