"Wayne Lundberg" > wrote in message
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>
>>> >
I learned that the salchichoneria departments were operated .....
>
Ahhh, Thank you Wayne, I have been searching through the Carnicerías,
should have been the Salchichoneria, I will pick thru here.

> ham, queso de cabeza, chorizo and the like have played an insignificant
> role in the foods. Mostly chorizo is used in scrambled eggs. Period. Then
> sliced ham and other deli stuff is used to make a torta or American style
> sandwich.

That was similiar to Tex/NM Oil field country as I was
growing up, bit different around South Central Texas near the German
communities,but sausage was Jimmy Dean breakfast ( nothing but ground pork
and a name brand), Polish or smoked links and Hot Links. Not much difference
in the smoked and Polish except the amount and size of fat/gristle and the
hotlinks were
just a big hot dog with cayenne and more gristle. Course you had Texas
Round
Steak(Bologna) and " vi-einers". Still remember those fried bologna
sandwiches quite well.
>
> Mostly the people who buy sausage and the like are European. The Italians
> heavy into their sausages... Jewish into their Kosher stuff which was one
> of Gigante's major hits - setting up a major deli in Polanco's major
> store
> catering to the very populous Jewish community in the city.


and then there is the Lebanese al Pastore rotisserie thing which kinda
caught on. Wish these things would be approved here in the US.