Chorizo is cured

Chorizo always refers to a pork sausage. The most common type is Spanish chorizo, a firm, red-colored pork sausage. Usually spiced with paprika and garlic, Chorizo is cured and therefore doesn't need to be cooked (though it often still is). Sometimes, it's a little on the spicy side, but sometimes it's not.

Like most types of sausages, there are as many variations of Spanish chorizo as there are people who eat it.

 There is a lot you can do with chorizos but there are also many different varieties to consider when buying. Some chorizos are good for cooking and barbequing, others simply for tapas or slicing and there is of course the different strengths and whether to consider standard chorizos or the top of the range Bierce variety. Here we will cover your firm favorites, a few tasting notes and what you can do with this world famous sausage.

Cooking chorizos are ideal for hot tapas, fried and then sliced into inch long segments they can be served on cocktail sticks with olives, cheese or green chili to name but a few good flavor combinations. The famous dish from Northern Spain the “FabadaAsturiana” uses chorizo as a main ingredient alongside Marcella (black pudding sausage” and beans – a classic dish but you can also make your own stew using this highly versatile sausage.

This really is the king of everyday quality chorizo. Cured for approximately one week these sausages come hand tied in a string, firm but not hard this chorizo are suitable for cooking as well as serving directly as tapas. Two different strengths are available: “Dulce” (sweet) and “Picante” (hot). Again suitable for most cooking and tapas this chorizo really packs a punch if you enjoy your tapas or ingredients hot and spicy.

Standard chorizo can also come in other sizes too, horseshoe shaped chorizo is very common and you can also get mini chorizos in a string. The flavor of the authentic handmade chorizo is far superior to other mass produced varieties particularly sausages which have been vacuum packed for large retailers. Every local butcher follows a basic recipe for chorizo but there are many variations which result in subtle flavor differences, the addition of white wine or a little sherry, less chili more paprika etc. Each butcher has their recipe perfected!

The chorizo extra is a very large chorizo usually weighing in at between one and two kilos and approximately three inched across this chorizo is ideal for machine carving. The flavor of this chorizo is quite tangy and it best served on a platter with other sliced meats such as Serrano ham, salchichon and lomo tenderloin. Thin slices can be cut into strips which add depth to salads and chicken dishes.

By: Myra Dela Cruz