Real chorizo from Spain, far more flavorful than versions made in America, used to be a banned substance. Like most cured meats it was forbidden from being imported to the U.S. for reasons both obscure and frustrating. Many of us tried to smuggle the sausage in backpacks and carry-ons. Some of us were stopped at baggage inspection, forced to return the salami contraband.

Luckily the black market days are over. The U.S. government gave its blessing to chorizo and we can eat it stateside with reckless abandon. And you'll want to, it's really good. This is spicy, rich, fantastic salami. It's made with natural casing, pure pork and plenty of Spanish paprika and garlic, then hung from rafters to cure in a room dried by the smoke of a smoldering fire.

I keep a link in the fridge almost all the time because there's so many ways to use good chorizo. As is with some good cheese. In a paella. With roasted potatoes. And I really enjoy an omelet made by softly scrambling a few eggs with a handful of diced chorizo sweated in the sauté pan.