Figure 11. Simple cartoon (a) depicting the relative position of petals calyx, and stamen (blue), receptacle (green), ovary (orange), and hypanthium (magenta) in a perigynous flower. Illustration of a perigynous apricot flower (b) and a peach (c) with analogous structures color coded in each. Epigynous flowers develop into âapple typeâ fruit The basal portions of the petals, calyx, and stamen are fused into hypanthium tissue and attached to the ovary. The ovary is inferior (below) the petals, calyx, and stamen.
Chorizo is a name given to a variety of sausages, both fresh and cured, from Spain and Latin America. Chorizo is made from pork, is heavily seasoned, and has a characteristically red color. Although there are many regional varieties, most chorizo can usually be placed into one of two categories, Spanish or Mexican.
Spanish Chorizo comes in two forms both of which to the best of my knowledge are fully cured (cooked): one which is more for eating on its own (like salami) and the other which tends to have a higher ratio of fat in it and is used primarily for cooking.