Chorizo is another one of those foods that is common throughout Latin America and even in Europe. As with other common dishes, chorizo can vary greatly from country to country end even from region to region within the same country. Being from the state of Antioquia in Colombia, I am partial to the Antioquian chorizo, of course! This recipe is an adaptation of the chorizo recipe I found in my mother’s cookbook called “La Buena Mesa” published in 1952. I have also included some things that I learned at the farm while I helped grandma Tita stuff chorizo for Christmas. Of course, we stuffed them by hand with a long stick taken from a guava tree. Since I no longer have the energy or inclination to stuff it by hand and it is difficult to find good guava trees in Missouri, I have finally succumbed to innovation and use my trusty KitchenAid mixer/stuffer.