Chorizo de perro canarias
Chorizo of teror
The Canarian chorizo, chorizo de Teror or chorizo de perro as this typical product of the Canary Islands is popularly known, is a soft sausage similar to a sobrassada made with pork meat and paprika.
Canarian chorizo, chorizo de Teror or chorizo de perro, as this typical product of the Canary Islands is popularly known, is a soft sausage similar to a sobrassada made with pork meat and paprika.
Canarian chorizo, chorizo de Teror or chorizo de perro as this typical product of the Canary Islands is popularly known, is a soft sausage similar to a sobrassada made with pork meat and paprika.
Today, May 30, is a very important day for me and for all of us who live in this archipelago because it is the Canary Islands Day, a great opportunity to celebrate how lucky we are to have been born in paradise. And what better day to continue with the second part of my post about Canarian gastronomy, which I had pending for so long.
In this post, one of my first, I talked about gofio and mojo, the two most famous jewels of Canarian cuisine. And in the post Gastronomía Canaria (part 1) we talked about many other delicacies that can only be tasted in these islands, but the list was so long that a second part was necessary.
If you are as much of a cheese fan as I am, almogrote is one of the delicacies of this land that you will love. Don’t be scared by its particular name, almogrote is basically a mixture of the red mojo I told you about before, which gives it a slightly spicy touch, and cured goat cheese. It is typical of the island of La Gomera and is usually eaten spread on bread or with potatoes. I have to confess that I love it
Teror canary islands
The Villa de Teror is one of the oldest villages of the Canary Islands. Belonging to the island of Gran Canaria, it is located to the north and a few kilometers from the city of Las Palmas, capital of the island.
A final suggestion, if you opt for a different kind of tourism and want to enjoy the land you are walking on, visit the Villa de Teror, and more specifically the butcher’s shop of the Los Nueces family, one of the most veteran in the elaboration of this handmade product that gives so much fame to this Villa.
What is the origin of the chorizo?
-Unfortunately, once again, we have to state that we do not have a differentiated product of the Canary Island pork in the market of La Palma. In Tenerife there are restaurants that include in their menus dishes with this meat and a restaurateur of that island has won the tapas contest, at national level, with one elaborated with Canary Island pork. I have spoken with a butcher who works in the Corte Ingles and he told me that they market this product, that there is demand and that there are even consumers who will not buy pork carde if they do not have the canary at that moment. For a long time I have been saying that we have to look for a protected figure for the chorizo palmero, although there are difficulties since the food terminology in use considers it a sobrasada. I have talked with food managers about this, insisting that the chorizos could differentiate the origin of the meat, giving a mark of excellence to those made with Canary Island pork. They have all listened to me and have shown interest, but so far nothing has materialized. Let’s see who takes the initiative and who gets the merit, which would be deserved, of course.