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  • Lopes Co. Sausages

    • 304 Walnut Street
    • Newark, NJ 07105
    • (973) 344-3063

    Since Portuguese “chourico” is often confused with its Spanish cousin “chorizo,” I decided to give Lopes’s shop a call to inquire about the differences between the two sausages. The woman who answered the phone explained that the biggest difference is in the amount of paprika used. The Spanish chorizo has a much greater percentage of paprika than the Portuguese chourico, she said. On the other hand, the Portuguese chourico is smokier than Spanish chorizo. She also highlighted Portuguese chourico’s versatility. It can be eaten cold (charcuterie-style), fried, grilled and boiled, which makes it a popular ingredient in Portugal’s hearty soups. The most famous: Kale soup or “Caldo Verde.”