Goa’s pork sausages have much in common with the chorizos of Spain - Hindustan Times
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Goa’s pork sausages have much in common with the chorizos of Spain

Hindustan Times | By
Feb 14, 2015 08:23 PM IST

Goa’s indigenous pork sausages have much in common with the chorizos of Spain and Portugal, but it’s a food we can call our own, writes Vir Sanghvi.

By now, you’ve probably come across chorizo. It is a bestselling cold meat/salami-type item at most upmarket grocers and gourmet stores. It is an integral part of tapas. It turns up on menus as far apart as Bombay’s Fourth Pasta Lane and Delhi’s Cyber Hub. Fancy restaurants make hot dogs with it. Even in Jaipur, not exactly India’s gourmet capital, my hotel offered me eggs and chorizo for breakfast.



But first: what exactly is chorizo? Well, speaking as somebody who loves it but is not terribly well-informed about its provenance, here’s my answer: it is a name given to two entirely different kinds of spiced pork sausages from the Iberian Peninsula.



There are chorizo sausages, fiery red torpedoes that burst with flavour when you fry them. And there’s the large sausage, which you slice like salami and serve cold. Both have broadly similar flavours but the difference is the familiar one between sausages and salamis.



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    Why hide the papers? Why keep the conspiracy theories related to Netaji Subhas Bose’s death alive? And why deny India the truth about the death of one of its great freedom fighters?

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