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Chorizo is a beloved pork charcuterie in Spain that is a staple in many kitchens & restaurants. In order to be classified as chorizo, the sausage must be made with garlic & paprika, cured in the open air, or smoked, and contain minced pork as its main base. It is also marinated with spices such as paprika, which gives it its characteristic red color.
Chorizo comes in many varieties, including smoked, spicy, cured, and raw, and is a versatile ingredient in the kitchen. Popular types include Cular from Salamanca, from Pamplona, from Cantimpalos, from El Bierzo, from La Rioja, from Soria, from Aracena, from Ronda, Ibérico from Huelva, from Los Pedroches, from Extremadura, and from Teror (Canary Islands).
While the recipe for chorizo is not uniform, most types are made with lean pork, pork belly (panceta), and pork jowl, minced and seasoned with salt, garlic, and paprika. The mixture is then stuffed into beef or pork casings and left to air or smoke, depending on the region.
The curing process for chorizo varies depending on how it will be consumed. If the sausage will be eaten in slices, for tapas or sandwiches, it is usually left to dry for three to five months, as in the case of larger pieces like the famous ‘cular’.
Chorizo is commonly enjoyed on its own with bread, or sliced in a sandwich, grilled, or fried. It can also be used as a partial replacement for ground pork or beef.
Chorizo comes in different shapes and curations, including:
● Sarta: Imagine a horseshoe-shaped chorizo that has an intense flavor & can be eaten without cooking. That's Sarta! It's made from a single piece that is tied with a string at the end, allowing it to be hung up for curing. This type of chorizo is perfect for those who love a strong & bold taste.
● Vela: Vela chorizo is a straight & not very wide piece that is shaped like a candle, hence its name. It's usually around 40cm long and about 3 to 4 cm in diameter. This type of chorizo is great for eating as tapas or in sandwiches, & it's
typically not cooked. You can also enjoy it straight from aboard.
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● Cular: Cular chorizo refers to the casing that stuffs the ingredients of chorizos & corresponds to the final part of the pig’s large intestine. This type of chorizo is larger in size, with a thickness that can vary from 45 to 70 mm, allowing it to dry slowly and obtain that characteristic and delicious flavor. Cular chorizo is typical of the region of Castilla and León and has a different curing process than other chorizos. These
pieces weigh between 800 and 1,200 grams, making them perfect for those who want to enjoy a more substantial serving of this delicious treat.
● Ibérico: Ibérico chorizo follows the same production method as white or Duroc pig chorizos, but with one key differencethe raw materials come from Ibérico pigs (black pigs). This type of chorizo is sold cured and is usually presented in slices or shaped like a candle or horseshoe.
● Sliced: Sliced chorizo is easy to buy and typically comes presliced. It's made from a vela, cular, or another chorizo created in a similar way in order to be sliced thicker with a larger diameter. This type of chorizo has a good amount of curing and is perfect for those who want a quick and easy snack.
● Oreado: Oreado chorizo is small in size, well-cured, & has an attractive intense color. It's perfect for use when cooking & adds a special texture and it touch to stews. Although it's easy to cut, you can also add it whole to stews for added flavor.
● Fresco (fresh): Imagine chorizo on a string, made from a gut and then tied off by dividing it with a string, forming a row of smaller sausages. This type of chorizo is ideal for grilling & barbecuing because when eaten raw it is very soft and oily.