What is the difference between Chorizo ​​and Longaniza

Both chorizo ​​and longaniza are ground pork sausages originating in Spain. It is usually very difficult to differentiate between the two, since they basically have the same ingredients. However, physically you can notice the first distinction: the chorizo ​​is a kind of sausage fragmented by cords while the longaniza is elongated and has no fragmentation.

Comparison table

Definition Chorizo ​​is a sausage of Spanish origin made from ground pork mixed with various spices. This mixture goes inside a wrapper and “fragmented” (by means of a cord) every 20 centimeters approximately. Longaniza is also a sausage originally from Spain. Physically it is different from chorizo, because its shape is elongated and continuous, like a sausage. In addition, in the chorizo ​​the meat is completely ground, while in the longaniza it is in pieces or shredded.
Country of origin Spain Spain 


Ingredients The chorizo ​​is prepared with ground pork that is marinated with spices. Among these the most important are paprika (red pepper) and garlic. To wrap the mixture, the small intestine of the pig is usually used, although in some parts they prefer the thick intestine. In Spain it is prepared with shrouded pork mixed with various spices as well as paprika, garlic, oregano and salt. In some variations it also has bacon. The casing can be made from the pig’s own intestine or synthetic.
In Spain Spanish chorizo ​​is usually air-cured for a few months or smoked. However, if you want to eat it fresh, it must be fried or cooked beforehand. One of the most popular dishes is the chorizo ​​tortilla. 

As for the most popular varieties, there are Rioja and Pamplona, ​​León and Asturias.

There are so many varieties of Spanish sausage that you could almost sign that each city has its own. The most popular variations include Aragón, Graus, Navarra and Valencia. Its most popular form of consumption is cured, in tapas or stews. 

In Catalonia (where it is called langoniza ) they prefer it fresh and fried or grilled.

In Mexico Chorizo ​​is a very popular ingredient (and dish) in Mexico. The Mexican city Toluca is recognized as the city where the best chorizos are prepared. In fact, Toluqueño chorizos are distinguished by having peanuts, almonds and raisins, among other fruits. The most popular variation is the green chorizo, which reaches that color thanks to some plants that are included in its preparation. It is almost always prepared with pork, but varieties made with beef and chicken are also popular. Depending on the city, the preparation and flavor of the chorizo ​​tend to vary. For example, in the north it is usually hotter than in the center, while in the south it is prepared with achiote, orange and lemon juice and white vinegar, giving it a flavor similar to that of cochinita pibil .. In Mexico, longaniza is also different from chorizo ​​because of its elongated and continuous shape. There is also the green variation and in the same way, Toluca is the city where the best longaniza is made. It is said that the longaniza is more consumed towards the center of the country. Chorizo, on the other hand, would be preferred in the north and south. However, this statement cannot be confirmed. It is very common to find both types of sausages in practically any butcher shop that one visits in Mexico. What is certain is that, like chorizo, the flavor of longaniza varies depending on the geographical location. Its variations with achiote and vinegar are popular in the south and smoked with jabín firewood , which gives it a very characteristic flavor.
In other countries In Portugal, chorizo ​​is also very popular. It can be found in dishes such as sarrabulho , portuguese stew and stone soup .
In South America, more specifically in Uruguay and Argentina, it is consumed fresh in roasts. The most popular variation is chorizo ​​criollo (not cured or smoked), which is also of Spanish origin. On the other hand, in Brazil it is also consumed, but with another name: lingüiça .
In some areas of Argentina it is known as batifarra . There are many variations of this, the most popular adopt the characteristics of the time of year in which they are prepared.
The Chilean city of Chillán is where the best sausages in Chile are prepared. This is because this city was host to a significant number of Spanish immigrants.

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