On Thursday, March 7, 2019 at 6:53:50 AM UTC-10, Ophelia wrote:
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> I am not a big eater anyway, but all that stuff puts me right off)

You probably won't like Mexican chorizo. It takes a while to figure out how to handle the stuff but I make it awfully tasty. My guess is that back in the old days, the only thing the Mexican peons could get their hands on was cow cheeks.

"Pork salivary glands, lymph nodes & fat (cheeks), paprika, soy flour, vinegar, salt, spices red pepper, garlic, sodium nitrate."