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They did, both the Mexican-style fresh kind and Spanish-style cured kind. The guy behind the counter gave me taste of the Spanish-style one, garlicky, smoky, and ever so slightly spicy. Did I want a whole link? I did. The taste lingered in my mouth during my bike ride home (that may sound unpleasant, but wasn’t). Once I got there, I managed to wait an entire three hours to tear open the white butcher paper. The flavor was as intense as I remembered, and the texture—coarser than most chorizo, with fairly big chunks of fat—surprisingly pleasant. I bought plenty because it keeps well, but it's disappearing so fast that its longevity isn't likely to be an issue.
Bonus: while looking up chorizo online, I came across this post, which includes a graph of Spain's annual chorizo production (65,000 tons) as it compares by weight to elephants and Boeing 747s. There should really be more chorizo graphs in the world.
$7.99 per pound, Publican Quality Meats, 825 W. Fulton, 312-445-8977