Chorizo

Chorizo is a type of pork sausage originating from the Iberian Peninsula. It is popular in both Spanish and Portuguese cuisines, as well as Latin American and Filipino cuisines, where variations and adaptations exist. Chorizo is typically fermented, cured, smoked, or a combination of these processes.

The characteristic flavor and color of chorizo come from the use of smoked, dried, and often spicy, pimentón (Spanish smoked paprika). Other common seasonings include garlic, herbs, and sometimes wine. The spices used can vary significantly depending on the regional variations and specific recipes.

There are generally two main types of chorizo: Spanish chorizo and Mexican chorizo. Spanish chorizo is typically cured and can be eaten without cooking, sliced and served as a tapa, or added to stews and other dishes. It is often firm in texture. Mexican chorizo, on the other hand, is typically fresh and uncooked, requiring cooking before consumption. It is usually ground and heavily seasoned.

Within Spain, regional variations are numerous. Chorizo from regions like Rioja, Extremadura, and Cantabria each possess distinct characteristics related to the types of paprika used, the curing process, and the specific cuts of pork employed. Similarly, different Latin American countries have their own unique versions of chorizo, reflecting local ingredients and culinary traditions.