Chorizo de Cebu by Lucelle
Cebu’s Original Chorizo de Cebu – Now Available in Auckland in Quality Fatty Pork and Leaner Pork Chorizo.
Cebu Chorizo de Cebu is another one of the food memories to last a lifetime. What is it with food that brings back so many good memories of Cebuano’s childhood? This Cebu chorizo is native sausages or links but has a sweet, savoury and just a wee bit of spice into it. There’s no any other sausage in the world close to the Cebu Chorizo so it’s a must-try.
Our Chorizo de Cebu is a quality-processed sausage made with tender love by the finest fingers, we use the top quality leaner meat for our lean meat chorizo and top quality pork fat for our fatty pork chorizo and we use all natural ingredients, that means;
NO artificial binding ingredient.
NO artificial preservatives/pre-mix powder.
NO artificial curing salt.
NO synthetic (artificial) sausage skin – we only use all natural top quality pork/hog for its sausage skin. (From Sydney Company who only specialize in producing and selling sausage skin) (not extra intestines from butcher shops that they are about to throw away)
NO artificial red colouring to hide fats and make it look like lean meat (we use top quality meat)*also available in quality fatty pork juicy chorizo – we use top quality pork fat.
What is quality pork fat? Is there really a quality pork fat? isn’t fat just a fat?
Yes, there is!
At its simplest, it is still a rendered pork fat but specifically is a fine, soft, white fat rendered from the fat in the kidney region of pigs and hogs. It is mild in flavour, soft in texture so instead of melting completely like rendered lard it will melt a bit and yield small soft pieces that mean it is easy to cook.
Why Natural Sausage Skin?
(The video below is the actual footage taken from the company where we get our natural pork hog casing and so we can guarantee that it is clean and top quality.)
Natural Sausage Skin is unequalled in taste, tenderness and texture.
Rich in collagen yet gossamer-thin, natural casings have a unique combination of tenderness, thinness and pliability that no man-made sausage skin has come close to imitating. Holding their shape when twisted, they also don’t break as easily as synthetic casings.
When it comes to taste, there is no comparison. Tiny microscopic pores work their invisible magic on many levels, allowing sausages to ‘breathe’ when resting; to fill with flavour when smoking, and stew in their own juicy goodness when cooking.
For an infinitely yummier and more agreeable snag, only all natural sausage pork/hog skin.
Unlike other sausages, this has a different way of cooking and eating.
This is how to cook and eat it like we do:
Cooking Method: Place the chorizo (frozen)in a pan, add 1/2 cup of water, 3 tbsps. oil – DON’T cut or prick it, cover and cook over medium heat & allow the water to absorb in the chorizo. When the water starts to run dry that’s the time to start pricking the chorizo; continue flipping from time to time and scrape the bottom of the pan when you do so. You know when it’s cooked as it will start to produce caramelized texture.
Chorizo traditionally, it uses natural casings made from intestines, a method used since Roman times.
In Europe, chorizo is a fermented, cured, smoked sausage, which may be sliced and eaten without cooking, or added as an ingredient to add flavour to other dishes. Elsewhere, some sausages sold as chorizo may not be fermented and cured, and require cooking before eating. Spanish chorizo and Portuguese chouriço get their distinctive smokiness and deep red colour from dried, smoked, red peppers (pimentón/pimentão).
Due to culinary tradition and the high cost of imported Spanish smoked paprika, Mexican chorizo is usually made with native chilli peppers of the same Capsicum annuum species, used otherwise rarely in Mexican cuisine, but as used extensively in Mexican-American restaurants. Spanish-American cuisine adds vinegar instead of the white wine usually used in Spain.
Chorizo can be eaten sliced in a sandwich, grilled, fried, or simmered in liquid, including apple cider or other strong alcoholic beverages such as aguardiente. It also can be used as a partial replacement for ground (minced) beef or pork.
The chorizo de Cebu is a unique type of sausage since they are circular in shape. There also come in two sizes, big and small. You can also choose the regular or spicy chorizo de Cebu and are typically sold by the dozen.
Chorizo de Cebu is great for breakfast and can be paired with either plain rice or fried rice. Some people use the oil that came out of the chorizo for their fried rice. They have a sweet, spicy taste that makes you want to ask for some extra rice. The Chorizo de Cebu can also be cooked barbecue style.
Chorizo de Cebu is definitely one of the things visitors should try once they land on the Queen City of the South. You can head over to Larsians, AA Barbecue or your friendly neighbourhood barbecue stand to get to eat this famous item from Cebu.
For orders please send a direct message to this ⇒ pinoyfoodsbylucelle.auckland