Argentina
Chorizos Colorados
Argentine dry-cured red chorizo, seasoned with paprika and garlic, sliced thin for picadas and sandwiches. A staple of fiambrerías and appetizer platters.
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Argentina
Grilled Chorizo
Chorizo a la parrilla
A fresh pork and beef sausage seasoned with paprika, garlic, and oregano, grilled until charred outside and juicy inside. The backbone of the asado and the choripán.
Argentina
Longaniza
A long, fresh Argentine pork sausage seasoned with garlic, paprika, and pepper, grilled or pan-fried. Used in picadas, pizzas (calabresa), and asado platters.
Argentina
Morcilla
Morcilla de arroz
Argentine blood sausage made with pork blood, onions, and spices, grilled over coals until the casing is crisp. A staple of any asado, often served before the meats.
Argentina
Salchicha Parrillera
A thin, long, coiled fresh sausage similar to chorizo but in a spiral shape. Grilled until crispy outside and served with bread and chimichurri as an asado starter.
Argentina
Sweet Blood Sausage
Morcilla dulce
A sweet variation of Argentine blood sausage made with raisins, sugar, and sometimes pine nuts or apples. It is grilled and served as part of the asado's offal course.