Chorizo has been a hot topic lately on the Bleader, from the fake-meat variety made by local seitan purveyors Upton’s Naturals to the elusive green chorizo that Mike Sula discovered at the Butcher & Larder. Coincidentally, I also came across some notable chorizo recently at Publican Quality Meats, though it wasn’t green or seitan-based—it was just really good. I happened to be in the neighborhood, and stopped by the store with nothing specific in mind. Noting some promising-looking links hanging in the deli case, I asked if they had chorizo.