Chorizo Seco

[Florida]

I just returned from the local Mexican market. While I was there I noticed something I've never seen before - Chorizo Seco. This sausage is darker (almost the color of blood sausage) and drier (hence the "seco") than your average Chorizo, but it is clearly still a fresh sausage. It is in a natural casing and was refrigerated. It does not appear to be cured.

Can anyone give an explanation as to the difference? Is it a regional specialty? Do you cook it up the same as regular chorizo? Is it used in specific dishes?

[piazzola]

It seems to be what the word imply and nothing else i am afraid. I would use for cooking since it may be too dry to eat just like that but all depends. Just my two cents

[Panosmex]

I just returned from the local Mexican market.  While I was there I noticed something I've never seen before - Chorizo Seco. This sausage is darker (almost the color of blood sausage) and drier (hence the "seco") than your average Chorizo, but it is clearly still a fresh sausage.  It is in a natural casing and was refrigerated.  It does not appear to be cured.

Can anyone give an explanation as to the difference?  Is it a regional specialty? Do you cook it up the same as regular chorizo?  Is it used in specific dishes?

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It makes a nice (and better) substitute for pepperoni on homemade pizzas. It would undoubtedly be good in a pot of frijoles.