consumed on 8/1/05
The longaniza was AMAZING. I would maybe equate it to… the best chorizo on the planet? It had so much paprika that my hands were stained red after removing it from the casing. It was also a really fatty grind of meat, but had hardly any gristle—which made the texture very soft and luxuriant.
I’m unsure what the technical difference is between chorizo and longaniza—could it truly just be length? If so, then I would say bigger really is better.
Anyone know where to get good longaniza in Seattle? Waiting until my brother comes to town again just isn’t going to work.