Chorizo Negrense
| Alternative names | Bacolod longganisa, Chorizo de Bacolod, Bacolod chorizo, Negrense chorizo |
|---|---|
| Course | Sausage |
| Place of origin | Philippines |
| Region or state | Bacolod, Negros |
| Main ingredients | pork |
Chorizo negrense, also known as chorizo de Bacólod, is a Filipino smoked pork sausage originating from Bacolod, Negros. It comes in two flavors: hamonado (sweet) and recado (garlicky). It can be prepared smoked in a casing (known as tsorisong bilog), or prepared fresh without the casing (known as tsorisong pudpod). It is made with ground pork, vinegar, garlic, calamansi, soy sauce, black pepper, and coarse salt. Sugar is added to the hamonado version.[1][2][3][4]
See also
[edit]References
[edit]- ^ "How To Make Lola Anchang's Chorizo Pudpud". A Yellow Bowl. Retrieved 25 March 2019.
- ^ "Chorizo". derdo. Retrieved 25 March 2019.
- ^ "Ereñeta-Manaloto Chorizo de Bacolod Smokes their 2 Types of Chorizo in an 80+ Year Old Recipe". pepper.ph. Retrieved 25 March 2019.
- ^ "Longganisa Around The Philippines: The Best Of The Breakfast Staple". PhiliHappy. Archived from the original on 25 March 2019. Retrieved 25 March 2019.
