Spanish chorizos, lomo
La Espanola chorizo Soria: all pork, lean, semi-moist, paprika and garlic elements, mild capsicum-based heat.
Aurelia's chorizo: Produced in Texas, distribution may be limited elsewhere. Very dry, pork and beef blend, heavy paprika element, no heat. I prefer the La Espanola over this.
La Espanola lomo embuchado: lean, lightly seasoned with paprika and garlic, meat lacks the innate flavor of the Fermin Iberico lomo, but of course at a fraction of the price.