Chorizo: Typical Spanish Sausage

Chorizo is one of the most famous Spanish foods worldwide. It is a type of sausage made from ground pork, distinguished by its vibrant red color. This is due to a key ingredient—dried paprika. Paprika not only gives chorizo its color but also its diverse flavor profile. Depending on the type of paprika used, chorizo can range in taste from mildly sweet to intensely spicy. Not only the flavor but also the texture of chorizo can vary. While some types are soft and juicy, others have a firmer and drier consistency. Chorizo is one of the most versatile elements of Spanish cuisine.

History of Chorizo

The roots of chorizo can be traced back to the period before Roman rule on the Iberian Peninsula. A key moment was the introduction of paprika to Spain after the discovery of the Americas in 1492. In the Middle Ages, producing dried sausages was a common way to preserve meat. At that time, the sausage was usually smoked or dried, giving it a long shelf life, which was crucial in an era without modern refrigeration. The new ingredient dramatically influenced the flavor of the previously made sausages, giving chorizo its characteristic red color and diverse flavors. By the 16th and 17th centuries, chorizo had become a staple in Spanish cuisine.

🇪🇸 Tip: After a great Spanish food, make sure to experience some authentic Spanish flamenco. I attended a performance at Las Carboneras tablao flamenco in Madrid, which I highly recommend. However, performances are available all over Spain, and you can buy tickets in advance online.

Types of Chorizo

Chorizo by Maturity Level

• Chorizo fresco: fresh chorizo that is not cured and must be cooked before consumption. It has a tender texture and a lighter color.
• Chorizo semicurado: semi-cured chorizo that has undergone a shorter curing period (usually a few weeks). It has a firmer texture and a more pronounced flavor than chorizo fresco. Chorizo semicurado can usually be eaten without cooking, but this depends on the specific product and producer.
• Chorizo curado: fully cured chorizo that has undergone a longer curing period (usually several months). It has a firm texture, darker color, and intense flavor. Can be eaten without cooking.
• Chorizo ahumado: smoked chorizo, which gains its distinctive taste and aroma through the smoking process. Can be eaten without cooking.

Chorizo by Spanish Regions

Chorizo is prepared differently in various regions of Spain. Each region has its own specific recipe, differing in the type of spices used, the processing method, and sometimes even the type of meat. Some of the most famous varieties of chorizo include:

• Chorizo de Asturias: this chorizo is made from selected cuts of pork, which are chopped into smaller pieces rather than ground, distinguishing chorizo de Asturias from other types. Sweet or spicy paprika, salt, garlic, and sometimes other spices are added to the meat. The mixture is then stuffed into natural casings and subjected to a curing process that can last from a few weeks to months. In the Asturias region, chorizo cooked in local cider (“chorizo a la sidra“) is also popular.
• Chorizo de Ávila: a type of Spanish sausage from the province of Ávila in the Castilla y León region. It is a dried and smoked sausage.
• Chorizo de Cantimpalos: this version from the province of Segovia is known for its distinctive flavor and is often served as part of traditional Spanish tapas.
• Chorizo Gallego: chorizo from Galicia is often served in local dishes such as “lacón con grelos” (a combination of cured meat and greens).
• Chorizo de León: chorizo from the León region is known for its smoky aroma. Smoking is a key part of its production process. The sliced sausage in the photos below is the de León variety.
• Chorizo de Pamplona: this variety from Navarra is known for its smooth texture and intense flavor. It is made from finely ground meat and is renowned for its high quality.
• Chorizo de Potes: this variety from Cantabria is known for its strong paprika flavor and is often used in traditional mountain dishes.
• Chorizo Riojano: this chorizo from the La Rioja region is protected by a geographical indication. It is known for its balance between sweetness and spiciness, with a moderately spicy flavor. the entire chorizo sausage in the photos above is the Riojano variety.
• Chorizo de Salamanca: known for its intense red color, which comes from high-quality sweet and spicy paprika (pimentón).
• Chorizo de Teror: made from high-quality pork that comes from pigs raised on the Canary Islands. The meat is first chopped into pieces and then mixed with local ingredients and spices, including a unique ingredient called “gofio.” Gofio is flour made from roasted grains, primarily wheat and corn, which is typical of Canarian cuisine. This flour gives chorizo de Teror its distinctive flavor and texture, setting it apart from other types of chorizo.

Each of these varieties represents a unique combination of local ingredients, traditional production methods, and regional flavors.

Chorizo by Shape

• Chorizo cular: has the shape of a long, thick sausage. It is significantly larger than most other types of chorizo, with a length of up to 50 cm and a diameter of up to 10 cm. The chorizo available in supermarkets, sliced, is typically from this type of chorizo. The meat is coarsely ground compared to other types of chorizo. Chorizo cular is usually dried and aged longer than other types, often for several months.
• Chorizo sarta/herradura: this sausage has a horseshoe shape, with rounded ends that curve towards each other. It is consumed whole or sliced. The entire chorizo sausage in the photos at the beginning of the article is of the Riojano variety.
• Chorizo vela: also known as “chorizo vela de lomo” or “chorizo de vela,” it has a long, slender, and straight shape resembling a candle (Spanish “vela”). Its length ranges from 30 to 50 cm, and its diameter is usually 2-3 cm.
• Chorizo morcón: this type has the shape of a short, stubby sausage. It has a significantly larger diameter than most other types of chorizo, and it is stuffed into the large intestine of Iberian pigs. The length of this chorizo ranges from 10 to 20 cm, and its diameter can be up to 8-10 cm.
• Chorizo ristra: consists of several sausages tied into a string or “chain.” The name “ristra” refers specifically to this method of tying. In this form, you can find chorizo fresco, for example.

Chorizo by Type of Meat Used

• Chorizo ibérico: made from the meat of the Iberian pig (cerdo ibérico). This chorizo is of high quality and has an intense flavor.
• Chorizo serrano: prepared from the meat of white pigs that are raised on a standard diet. This is the most common type of chorizo.
• Chorizo de jabalí: a less common chorizo made from wild boar, it has a distinct flavor.
• Chorizo de ciervo: a rare chorizo variety made from venison, characterized by low fat content and a specific taste.
• Chorizo de pavo: a healthier alternative made from turkey meat, it has a lower fat content and a milder flavor.
• Chorizo de pollo: another healthier variant made from chicken meat, also with lower fat content and a milder flavor.
• Chorizo mixto: a chorizo made from various types of meat (pork, beef, turkey) in different proportions.

The most common types of chorizo are ibérico and serrano made from pork, while the other variants are less common and sometimes regionally specific.

Where to Buy Chorizo and How Much It Costs

You can buy chorizo everywhere in Spain. Both whole sausages and more practical packaging of chorizo sliced into thin slices are available. The price is not high; you can buy a whole sausage for around 3 EUR, while sliced chorizo in 100-gram packs costs around 1.50 EUR (for the cheapest variants). If the chorizo contains meat from the noble ibérico breed, the price is higher. For me, chorizo is one of the typical Spanish food souvenirs that I always bring back.

Bon appétit!

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