Chorizo or morcilla in Sonoma County?

[Valley Oak]

Does anyone know if Spanish chorizo is sold anywhere Sonoma County? Chorizo is a specific type of Spanish (Spain) sausage, made with pig meat, paprika, and other spices.

Morcilla is a Spanish blood sausage with rice and other spices.

Thank you

[Eric K]

Does anyone know if Spanish chorizo is sold anywhere Sonoma County? Chorizo is a specific type of Spanish (Spain) sausage, made with pig meat, paprika, and other spices.

Morcilla is a Spanish blood sausage with rice and other spices.

Thank you

I expect you will find both at either Lola's Market in Roseland (Sebastopol Road and Dutton Avenue) or Rancho Mendoza Super Mercado also on Sebastopol Road with a second store on Piner Road in Santa Rosa. These and several other fine small grocery stores stock a fine array of Mexican and Central/South American food items and fresh meat and sea food counters. Venture into Roseland, a part of the West County, and also of our own 5th Supervisorial District

[Bird Watcher]

Hi,
I had Spanish chorizo last night at Willie's Wine Bar, and it came from Fra' Mani Salumi, which is in Berkeley. But their web site said go to any Whole Foods, or in Healdsburg: The Cheese Shop, Dry Creek General Store, or Oakville Grocery. Here's how they describe it on the menu:
Salametto Piccante
Spanish-influenced, spicy dry chorizo. Loop-shaped & brick-red in
color, with a touch of heat & smokiness, seasoned with pimenton.
[it was awesome.] :thumbsup:

Actually, now that I write this, I realize it's not truly Spanish chorizo--it's a domestic interpretation... so for what it's worth.

[theindependenteye]

It's obviously not made in Spain, but I've used the bulk (raw) chorizo from Fiesta in Sebastopol for years. This is not in a sausage casing, it's ground meat, like hamburger, except it's chorizo, and the price is usually very affordable. Yum.

Elizabeth Fuller

[Geni Houston]

Most grocery stores carry the "cased" smoked variety - glad to hear that Pacific has the raw -

[Sandy]

I think I see that in the meat counter at Lola's on Petaluma Hill Rd.




Does anyone know if Spanish chorizo is sold anywhere Sonoma County? Chorizo is a specific type of Spanish (Spain) sausage, made with pig meat, paprika, and other spices.

Morcilla is a Spanish blood sausage with rice and other spices.

Thank you

[Bird Watcher]

Was the original poster asking for Spanish-style chorizo vs. Mexican?
Lola's is the New World vs. the Old World, if we're using "Spanish" literally. I could be off-base and maybe there's not much difference. But yes, there are LOTS of chorizos available in Sonoma County, thanks to the growing demographic of Hispanic residents and general globalization of our tastes.


I think I see that in the meat counter at Lola's on Petaluma Hill Rd.

[Valley Oak]

I was asking for authentic Spanish (from Spain) chorizo. I suppose it is remotely possible that the exact recipe and process for making Spanish chorizo might be replicated somewhere here in the states but I would be very surprised if it were.



Was the original poster asking for Spanish-style chorizo vs. Mexican?
Lola's is the New World vs. the Old World, if we're using "Spanish" literally. I could be off-base and maybe there's not much difference. But yes, there are LOTS of chorizos available in Sonoma County, thanks to the growing demographic of Hispanic residents and general globalization of our tastes.

[UnityofSR]

We buy a really good chorizo at Traverso's in Santa Rosa. And I think the morcilla (yum!) came from Pacific Market. This thread is making me hungry.

[kpage9]

what do you guys do with chorizo/morcillo--slice it really thin and put it on pizza or in eggs? plow into it with knife and fork? make exotic tomato sauce?



We buy a really good chorizo at Traverso's in Santa Rosa. And I think the morcilla (yum!) came from Pacific Market. This thread is making me hungry.

[Valley Oak]

Chorizo is eaten either by itself, in a sandwich (bocadillo), in a stew, or mixed in with scrambled eggs, etc, etc.

Morcilla, on the other hand, although also popular, is not consumed nearly as much, which is why I suspect I will have more trouble finding it here in the states. Morcilla is rarely eaten alone or in sandwiches. But is more commonly used in stews to add flavor, as well as being an ingredient in some other recipes.

Hope that answers your question.



what do you guys do with chorizo/morcillo--slice it really thin and put it on pizza or in eggs? plow into it with knife and fork? make exotic tomato sauce?

[UnityofSR]

I looooove morcilla bbq'd (warmed really) and spread over french bread. The chorizo my husband uses in white bean soup, eggs, homemade pizza, orzo pasta in red sauce, etc. It is super yummy.


what do you guys do with chorizo/morcillo--slice it really thin and put it on pizza or in eggs? plow into it with knife and fork? make exotic tomato sauce?