In Puerto Rico, Panama, and the Dominican Republic, chorizo and longaniza are considered two separate portions of meat.
Puerto Rican chorizo is a smoked, well-seasoned sausage nearly identical to the smoked versions in Spain.
Puerto Rican and Dominican longanizas have a very different taste and appearance.
The seasoned meat is stuffed into a pork casing and is formed very long by hand.
It is then hung to air-dry.
Longaniza can then be fried in oil or cooked with rice or beans.
It is eaten with many different dishes.

Chorizo is a popular pizza topping in Puerto Rico.

Salvadorean chorizo is short, fresh (not dried) and tied in twins.
In Puerto Rico, Panama, and the Dominican Republic, chorizo and longaniza are considered two separate portions of meat. Puerto Rican chorizo is a smoked, well-seasoned sausage nearly identical to the smoked versions in Spain. Puerto Rican and Dominican longanizas have a very different taste and appearance. The seasoned meat is stuffed into a pork casing and is formed very long by hand. It is then hung to air-dry. Longaniza can then be fried in oil or cooked with rice or beans. It is eaten with many different dishes.
Chorizo is a popular pizza topping in Puerto Rico.
Salvadorean chorizo is short, fresh (not dried) and tied in twins.
Chorizo