without further cooking, sometimes sliced in a sandwich, or grilled, fried, or baked alongside other foodstuffs, and is also an ingredient in several dishes where it accompanies beans, such as or or served as a tapas, such as Chorizo in Red Wine sauce. The version of these dishes (with all the trimmings, literally sacraments) adds to chorizo other preserved meats such as (cured bacon) and (blood sausage). Portugal Portuguese or (the latter usually denoting a larger or thicker version) is a distinct product and not to be confused with chorizo. It is made (at least) with pork, fat, paprika, garlic, and salt (wine and hot pepper also being common ingredients in some regions). It is then stuffed into natural casings from pig or lamb and slowly dried over smoke. The many different varieties differ in color, shape, spices and taste. White pepper, piri-piri, cumin and cinnamon are a common addition. The Portuguese varieties tend to be hotter than the Spanish ones. Many dishes of Portuguese and Brazilian cuisine make use of , including and . A popular way to prepare chouriço is slicing it part-way through and cooking it over an alcohol flame at the table (sometimes called , but more commonly just chouriço assado) in purpose-made glazed earthenware dishes with a lattice top. In Johannesburg, South Africa, the many Portuguese immigrants in the 1960s from Portugal and Mozambique tended to settle in a suburb called La Rochelle (Little Portugal). Most of them either returned to Portugal or moved on to more affluent suburbs in the city, but restaurants in the area and the very well-supported annual "Lusitoland" fundraiser festival have on the menu. In the heavily Portuguese counties in the US states of Rhode Island and southeastern Massachusetts, is often served with little neck clams and white beans. sandwiches on grinder rolls, with sautéed green peppers and onions, are commonly available at local delis and convenience stores. Stuffed quahogs (also known as stuffies), a Rhode Island specialty, usually include . In Portugal, can be made with blood, similar to blood sausage or black pudding and is called (blood ) or morcela. Other types of include , , , , and . Americas Mexico Based on the uncooked Spanish (fresh chorizo), the Mexican versions of chorizo are made not just from fatty pork, but also from beef, venison, chicken, turkey, and even tofu, kosher, and vegan versions are made. The