distinguished by the name ('Spanish chorizo'). Argentine chorizos are normally made of pork, and are not spicy hot. Some Argentine chorizos include other types of meat, typically beef. In Argentina, Bolivia, Paraguay, Uruguay, Chile, and Peru, fresh chorizo, cooked and served in a bread roll, is called a . In Colombia, chorizo is usually accompanied by . In Brazil, is the word used for what in the rest of Latin America is ; meat sausages similar to the chorizos of other Latin American countries are called . Many varieties of Portuguese-style and are used in many different types of dishes, such as . In Bolivia, chorizos are made of pork, fried and served with salad (tomato, lettuce, onion, boiled carrots and ), , and a slice of bread soaked with chorizo fat. Chorizo sandwiches, without , are also eaten. South and Southeast Asia East Timor is made in East Timor. It was introduced by the Portuguese, with their colonization of East Timor. Goa In Goa, India, which was ruled by the Portuguese for 450 years and has a large percentage of Goan Catholics, is made from pork marinaded in a mixture of vinegar, red chilies, and spices such as garlic, ginger, cumin, turmeric, cloves, pepper, and cinnamon, which is stuffed into casings. These are enjoyed either with the local Goan Portuguese-style crusty bread, or pearl onions, or both. They are also used, cut into chunks, as the meat ingredient in rice pilaf. They can be raw (wet), smoked or cured through salting and air-drying. Three kinds of are found in Goa: dry, wet, and skin. Dry is aged in the sun for long periods (three months or more). Wet has been aged for about a month or less. Skin , also aged, is rare and difficult to find. It consists primarily of minced pork skin along with some of its subcutaneous fat. All three are made in variations such as hot, medium, and mild. Other variations exist, depending on the size of the links, which range from . Typically, the wet varieties tend to be longer than the dry ones. Goan should be distinguished from "Goan frankfurters", which look similar to equivalents in the United States, but with a predominantly peppercorn flavor. Philippines Longaniza (; Visayan: , , ) are Philippine chorizos flavored with indigenous spices, and may be made of chicken, beef, or even tuna. While the term longaniza