The people at the shop did not seem very willing to divulge the secrets of their trade, so the only thing I found out about chorizo colombiano that it is made of half pork, half beef with garlic and herbs.
Some things need no additional touches. This sausage is one of them: it's chunky succulency only takes a quick fry and some garnish, arroz con coco (coconut rice) and ensalata mixta. This chorizo is hand-made at the butcher's, so unlike its cousins of factory provenance, meat in it occurs in discernible chunks. As you cut through the sausage, out bursts a heady aroma of garlic and fresh coriander followed by surprising quantities of rich juice.
I first took out a bottle of red but then change my mind in favour of some gorgeous Chilean white. This Pedro Jimenez from Chile's Coquimbo Valley has a fresh vigorous taste with a final nose of passion fruit. It goes perfectly with the herby fragrance of chorizo colombiano.
Carniceria Los Andes, 1st Avenue, Brixton Market, London.