Chorizo Negrense

{{Short description|Filipino smoked pork sausage}}

{{Infobox food

| name = Chorizo negrense

| image =

| caption =

| alternate_name = Bacolod longganisa, Chorizo de Bacolod, Bacolod chorizo, Negrense chorizo

| country = Philippines

| region = Bacolod, Negros

| creator =

| course = Sausage

| served =

| main_ingredient = pork

| variations =

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Chorizo negrense, also known as chorizo de Bacólod, is a Filipino smoked pork sausage originating from Bacolod, Negros. It comes in two flavors: hamonado (sweet) and recado (garlicky). It can be prepared smoked in a casing (known as tsorisong bilog), or prepared fresh without the casing (known as tsorisong pudpod). It is made with ground pork, vinegar, garlic, calamansi, soy sauce, black pepper, and coarse salt. Sugar is added to the hamonado version.{{cite web |title=How To Make Lola Anchang’s Chorizo Pudpud |url=https://ayellowbowl.com/chorizo-pudpud-recipe/ |website=A Yellow Bowl |access-date=25 March 2019}}{{cite web |title=Chorizo |url=https://derdo.wordpress.com/2011/10/07/chorizo/ |website=derdo |access-date=25 March 2019}}{{cite web |title=Ereñeta-Manaloto Chorizo de Bacolod Smokes their 2 Types of Chorizo in an 80+ Year Old Recipe |url=http://www.pepper.ph/ereneta-manaloto-chorizo-de-bacolod-smokes-their-2-types-of-chorizo/ |website=pepper.ph |access-date=25 March 2019}}{{cite web |title=Longganisa Around The Philippines: The Best Of The Breakfast Staple |url=https://philihappy.com/longganisa-philippines/ |website=PhiliHappy |access-date=25 March 2019 |archive-url=https://web.archive.org/web/20190325114702/https://philihappy.com/longganisa-philippines/ |archive-date=25 March 2019 |url-status=dead }}