Chorizo de Bilbao

Chorizo de Bilbao is a type of chorizo, a Spanish and Latin American sausage, that originates from Bilbao, a city in the Basque Country of Spain. It is a popular ingredient in many traditional dishes in both Spain and the Philippines.

History

The history of Chorizo de Bilbao dates back to the 19th century when it was first produced in Bilbao. It was introduced to the Philippines during the Spanish colonial period, and has since become a staple in many Filipino dishes.

Production

Chorizo de Bilbao is made from coarsely chopped pork and pork fat, seasoned with smoked paprika (which gives it its characteristic red color), garlic, and salt. The mixture is then stuffed into natural or artificial casings and is traditionally smoked over wood fires.

Culinary Uses

In Spain, Chorizo de Bilbao is often served as a tapas dish, either on its own or with bread. In the Philippines, it is commonly used in dishes such as caldereta, a type of meat stew, and paella, a rice dish that originated in Valencia.

See Also

• Chorizo
• Spanish cuisine
• Philippine cuisine
• Bilbao