John Myers
Chorizo is a Spanish air-dried raw sausage made from pork or veal, bacon, salt, spices, and, most importantly, paprika powder. It is very similar to salami in production and is also air-dried for several weeks.
Origin
The chorizo is of Spanish origin and has always been one of the most popular and well-known types of sausage in Spain. Around 64,000 tons are produced annually. It is produced throughout Spain, with regional differences in seasoning. For example, there are chorizo riojano, chorizo asturiano, chorizo de pamplona, chorizo de cantimpalos from Segovia, chorizo de Soria, chorizo extremeño and chorizo de Zamora. Meanwhile, the chorizo is also produced in Mexico and the Caribbean.
Season/purchase
Chorizo is available all year round.
Taste/ consistency
An important component is the paprika powder used. This contributes to the typical orange-red color. The taste can be fiery-spicy, but also sweetish-spicy.
Use
The chorizo is versatile. It is eaten in thin slices on its own or on bread. But it can also be found in the Spanish national dish paella.
Storage/shelf life
The week-long drying and maturing period of the chorizo means that it can be kept for several months in one piece, even if it is not refrigerated. In the case of goods that have already been cut, the best-before date must be observed and the sausage stored in a cool place.
Nutritional value/active ingredients
On average, 100 grams of raw sausage (small sausages, coarse-grained) contain 21 g of protein, 21 g of fat and 0.2 g of carbohydrates. It provides 277 kcal/1159 kJ per 100 g. Since raw sausage is a generic term, it is best to follow the information on the packaging for the nutritional values.
