I am near Boston and we have a terrific local raw portuguese chorizo, Gaspari brand, which i sautee and use in omelets and taco fillings and soup.. It is soft, the consistency of bologna. I also really enjoy the hard cured chorizo, Palacio brand, from Spain, eating it sliced thinly, w/ cheese. Does anyone cook with the hard kind? add it to a stew or paella...? does it soften? thnx much.