In Argentina and Uruguay, many sausages are consumed. Eaten as part of the traditional "asado", "chorizo" (beef and/or pork, flavored with spices) and "morcilla" (blood sausage or black pudding) are the most popular. Both share a Spanish origin. One local variety is the "salchicha argentina" (Argentine sausage), "criolla" or "parrillera" (literally, barbecue-style), made of the same ingredients as the chorizo but thinner. There are hundreds of salami-style sausages. Very popular is the "salame tandilero", from the city of Tandil. Other types include "longaniza", "cantimpalo" and "soppressata".