Roadside Stand · Smoked Pork Sausage
Chorizo Tableño
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Makers prick tiny holes in the casing as they fill it so trapped air escapes and the meat stays compact.
Chopped pork leg or loin seasoned with garlic, onion, cilantro, ají criollo and black pepper is stuffed into casings and smoked or sun-dried for four to five hours. Roadside stands hang it in strips to sell, and it is eaten fried with corn tortillas, changa or rosca bread.
Why it's made this way: The sausage is named after Las Tablas, capital of Los Santos, and is also sold as chorizo santeño after the province, where sausage is a mainstay of the local kitchen.
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