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Cooking w/ Palacio Spanish Chorizo?

opinionatedchef | Oct 24, 201111:15 PM

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.

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