Reducing Risk Factors in Retail and Food Service: Maricopa County, Arizona Environmental Health Division - Chorizo & Longaniza
Maricopa County, Arizona Environmental Health Division
Chorizo & Longaniza
Chorizo and longaniza are Mexican sausages that are speciality items sold within local carnicerias. Chorizo and longaniza are identical products.
The only difference between these products is that longaniza is placed into a casing and processed further.
Chorizo and longaniza can be made from pork and/or beef but typically this product is made of pork.
The main ingredient is placed into the grinder. Once the product has been ground, specialty sauce is added to the ground meat. This usually is a blend of unique herbs, spices and vinegar. Each carniceria may have a different recipe for preparing these products.
At this point, the product is known as chorizo. It is placed in the display case for immediate sale.
This ground product can now be used to formulate longaniza. This involves extruding the chorizo mix into a sausage casing.
Take the time and observe the longaniza-making process.
Once the longaniza has been made, it is placed into the reach-in cooler for sale to the consumer. As you have been observing, the longaniza products are held refrigerated. The holding temperature should be below 41°F.
If you are choosing to hold and dry longaniza in the Temperature Danger Zone as a method of traditional longaniza curing, it is important to communicate with your local regulator for assistance as this process should be evaluated and may require special approval.
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