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Thirty-three regional recipes. Add what you need to your order list and send the request — no payment is taken here.

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Argentine Chorizo CriolloArgentinaThe sausage inside a choripán — chorizo plus pan. Built for an open grill and a crusty roll.

Brazilian Linguiça CaseiroBrazilThe most common sausage on a Brazilian grelha. Garlic-forward, coarse, made for high heat.

Colombian Chorizo SantarrosanoColombiaSanta Rosa de Cabal style, made with spices imported from Colombia. Served with arepa and lime.

Guatemalan Chorizo San MarcosGuatemala · MediumSan Marcos style. Brighter and more acidic than its Mexican neighbors.

Honduran ChorizoHonduras · MediumHonduran formulation, distinct from the Salvadorean despite what most suppliers assume.

Jamaican Jerk SausageJamaica · HotScotch bonnet, allspice, thyme. Hot, and the best jerk sausage in the market.

Puerto Rican LonganizaPuerto Rico · MediumAchiote-colored, oregano and garlic through it. Not interchangeable with Spanish longaniza.

Mexican Chorizo RojoMexico · MediumBulk-style, guajillo red. The required component of chorizo con huevos and of a real taco program.

Mexican Chorizo Al PastorMexico · MediumAl pastor spicing in sausage format. Pineapple-and-chile profile without a trompo.

Salvadorean ChorizoEl SalvadorShort, fat links, mild and garlicky. Served with curtido and a tortilla.

Uruguayan Chorizo ParrilleroUruguayBuilt for the parrilla. Coarser and leaner than the Argentine, holds up over wood.