Ah, the chorizo. A pork sausage enjoyed in various parts of the world, including Spain, Mexico, and North and South America. Here in the Philippines, we have our fair share of chorizos and longganisas.
Arguably, one of the most famous chorizos in the country is Chorizo de Cebu.
Chorizo de Cebu comes in small balls of explosive flavor. These sausages are made with a delicious blend of flavors: savory, sweet, smoky, and spicy. It’s one of those delicacies that are so simple, yet deliver such a complex array of taste.
This version of chorizo is made of tender ground pork meat and ground pork fat that is wrapped in a flavorful sausage casing. If you don’t already know, this sausage casing is made from the cleaned and processed intestines of animals (often pigs). However, there is no leftover taste from the casing and in the end, you are left with flavorful balls of meat.
The Chorizo de Cebu is distinctively red in color due to the use of achuete seeds. Inside the casing, the meat is seasoned with salt, saltpeter, sugar, anise liqueur (anisado), paprika, black pepper, garlic, and chilis; all adjusted to taste.
Whether barbecued on a grill or fried in a pan, the chorizo is a smoky delight that goes well with rice, puso (hanging rice), or garlic rice. Because of this, the beloved delicacy often makes its appearance in karenderyas and silogans, but also features in hotels, buffets, restaurants, and at home. It’s a treat that Cebuanos of all ages enjoy!
Nowadays, you can get yourself a link of chorizos from many resellers online. Markets and meat shops also typically have regular and spicy chorizos for sale for about ₱200 to ₱300 per kilogram.
