What is the difference between salchicha and chorizo

Chorizo also has a thicker texture due to the grinding and packing process. There are no complicated differences and they can potentially be used interchangeably but there are some distinct differences you should be aware of which we will get into more detail about shortly. Keep reading to learn everything you should know about longaniza and chorizo and just how different they are. These two products look almost identical when you see pictures of them or even when you compare them at the grocery store.

They do have some similarities but they also have some defining differences that are not known or seen by the naked eye. As we progress through this guide, the differences will become clear and defined as well as some of the similarities of these two meat products.

We feel it best to detail each product separately and then to summarize the primary points for comparison purposes in the end. Longaniza is a type of Spanish sausage that is dominant in many Spanish cultures. Longaniza is very popular in areas like Mexico, Chile, Argentina, Spain, Puerto Rico, and other regional areas as well. Longaniza is processed in a variety of ways that vary throughout different countries and regions it is processed in but primarily you will find that it is flavored differently than chorizo.

Longaniza may be mild or spicy depending on the region. For example, in Spain, it is seasoned with black pepper while in Mexico it is seasoned to be even spicier than chorizo. Additionally, Argentine uses anise seeds which make it mild and sweet to eat.

Longaniza can be cured and will closely resemble pepperoni or salami when it is but will have much bolder flavor. Even mild-flavored longaniza has bold and savory flavors that stand out and contrast to any other type of cured meat. Some would describe longaniza as closely related to chorizo and so far it sounds quite similar.

In appearance, longaniza and chorizo will look quite the same. They both have dark red coloring because of the spices. Another significant difference between chorizo and longaniza is that longaniza is made with minced meat.

Longaniza is rarely cured but rather used as raw meat. You should upgrade or use an alternative browser. Thread starter Perrito Start date Sep 24, Perrito Senior Member Estats Units. Hello, Is there a difference between chorizo and salchicha? My dictionary says for both of them sausage and Google Images brings up basically the same thing for them. Is salchicha used in Latin American mostly and chorizo mostly in Spain, possibly?

Thank you! Hi, Yes, there is a difference between "chorizo" and "salchicha" I cannot explain which exactly is that difference, because all of them are "embutidos", that is, stuffed meat, but all of them taste differently, and I think that in both Spain and Latin America there are several of those different kinds of "embutidos", I'm sure at least that in Mexico it is so, and I think that in Spain even more, because they have even more kinds of "embutidos".

Maybe this thread could explain better than me. Yep, that's right! Salchicha can be translated as Sausage, but all the rest, which are usually eaten uncooked, only exist in Spain and so have no translation in English. Chorizo, for example, looks like a sausage a bit more red and is spicy Nikola Senior Member English - American.

Click to expand Cus Member Madrid. Hello, Chorizo is red and spicy, and like the whitepudding, it looks quite like a sausage. There is no word in English for it. Morcilla would be a type of Blackpudding.

Morcilla de Burgos is the best know blood sausage in Spain. A popular variety of blood sausage is Sweet Blood Sausage Morcilla Dulce which is made with blood, sugar, flour, dry wheat bread, wheat flour, nuts, raisins, figs and aromatic spices, cinnamon being a must.

Sweet blood sausage is produced in many Spanish regions for example in La Rioja and in Canary Islands. In Argentina it is known as Morcilla Vasca. A general recipe: pork blood, cream or full milk, dry wheat bread or rolls, wheat flour, dry figs, raisins, pine nuts. Sugar, pepper, cinnamon, cumin, ground star anise, and ground cloves. Mix blood with sugar and milk, add crushed rolls and let them soak. Add remaining ingredients and spices, mix.

Lastly add enough flour so the mix is soft, but not running. Stuff into mm casings, make loops and tie the ends together. Cool and refrigerate. There are some original morcillas which are not cooked, but cured like dry sausages.

After the paste bodrio was obtained it was processed like regular dry sausages i. Then the sausages were dried. There is a variety of morcilla known as Morcilla Blanca which is usually made without blood so technically speaking it is not a blood sausage. The processing steps remain the same as the ones for black morcilla, however, without blood the sausage develops a lighter color blanco means white in Spanish. Although calling the sausage White Blood Sausage Morcilla blanca if there is no blood inside makes little sense, nevertheless this nomenclature is not limited to Spanish sausages, but it is also used in other countries.

Black Pudding or White Pudding. The color of the sausage will be lighter though not pure white, a kind of pink, but it is called a white blood sausage. Not all blood sausages have "morcilla" in the name. Catalonian butifarras which for the most part are cooked sausages often made with blood, for example Butifarra Negra, Butifarra de Baleares or Butifarra Lorquina from Murcia. When blood sausage is stuffed into sheep casing it is known as delgadilla delgado means "thin" in Spanish due to the fact that the diameter of sheep casing is much smaller.

The sausage is baked in tomato sauce and served hot. Blood sausages are immensely popular in Spanish speaking countries. They can be called morcilla, rellena or moronga. Ruta, oregano, and mint, onions and chili peppers are added and then boiled in pig casings. Moronga is served in a hotter sauce than Spanish delgadilla, usually with red or green chile sauce. Fiambres are sausages of varied composition, containing pork, beef, back fat and other fats, poultry and their gizzards, eggs, milk, various spices, formed into blocks wrapped around with back fat sheets, cellophane or stuffed into natural or other approved casings.

Basically a fiambre is any kind of processed meat that is eaten cold. Fiambres are usually not stuffed but cooked in molds. Fiambre can be made from ground whole meat cuts or from offal meat. Meat roulade is a fiambre. Fiambre may include poultry, beef, veal, or wild game. Fiambre is stuffed in natural or synthetic casings or it can be placed in mold and baked, for example a meat loaf.

The American SPAM ham has been made since the second world war from ground pork shoulder and is a good example of canned fiambre. Mortadella or American bologna is another example of fiambre. Head cheese is another example of fiambre. A boneless leg or shoulder of pork, skinless or not, cured with nitrite and salt, formed into a mold, covered with approved casings or canned. A fiambre consisting of wrapping that holds some decorated filling or paste.

The wrapping is a layer of back fat, less than 3 mm thick, the paste is the mixture of pork, beef, or pork belly with spices. The paste is decorated with tongue, poultry gizzards, eggs, blood, etc. The whole product is then cooked. Galantinas are made from meat and offal meat of pork and beef, poultry meat and offal, including fish and seafood, milk, cream, eggs, mushrooms and vegetables.

Pastas de higado. A product made from finely ground or emulsified liver of pork, beef, goose or duck, mixed with pork or poultry fat and spices.

Then they are placed in molds and slow- cooked in water or baked in oven. A product made with pieces of pork skins, ears, dewlap and cracklings remaining from melting pork fat, also beef meat and tongue, bound together with gelatin and pressed and cooked in forming molds.

Product has some rubbery texture and should not to be confused with pork chicharrones fried in oil. Meat jellies and head cheeses are classified as fiambres and are quite similar, the main difference is that head cheese is stuffed in a large diameter casing traditionally in pork stomach and meat jelly is allowed to cool and set in a suitable mold or dish.

Meat jelly contains much more aspic than head cheese and includes ingredients olives, bell peppers, peas, carrots that provide an attractive visual display. The meats are precooked, the mixture is stuffed in casings or packed in molds and cooked in water or baked in oven. In Mexico it is known as queso de puerco, in Costa Rica, Peru and Bolivia as queso de chancho, in Argentina and Uruguay as queso de cerdo, and in Colombia as queso de cabeza.

Head cheese is very popular in Chile where it is served with bread and pebre mild sauce made from vinegar, garlic, parsley and pepper. Head cheese was traditionally made with pork head meat, however, it can be made with other meat cuts rich in collagen connective tissue as this is where the gelatin comes from. It will be unrealistic to expect that a person living in a large metropolitan city will be able to get a pork or wild boar head.

What is needed is meat that is rich in connective tissue. Pig's hocks and feet are superb for producing gelatin and they taste great. Highly-rated answerer. English US Spanish Mexico. Salchicha vs. Salchicha is like salami or saucisson, in France , while chorizo is pork. Spanish Spain. And it's not spicy. So to Latin America it came through Spain and Portugal, and some countries change a little bit the way to make it. Gracias a todos :.