in many "asados", "chorizos", "morcillas" (black pudding), "chinchulines" (cow chitterlings), "mollejas" (sweetbreads), and other organs, often accompanied by "provoleta", would be served first while the cuts that require longer preparations are still on the grill. sometimes these are served on a charcoal "brasero". "chorizos" may be served with "pan felipe" or baguette bread, often called "choripán".