Chorizo
A seasoned pork, there are many interpretations to Spanish chorizo sausage. Buy chorizo sausage from our selection of imported and domestic meats. From mild to spicy, you'll find the best chorizo you've tasted yet.
1 - 13 of 13 products
Del Toro Chorizo Sticks
from United States
by Red Bear Provisions
A masterful mini-format chorizo-style salami made with pork cured with Pimenton de la Vera
5(2 reviews)
Iberico Pork Chorizo Sausage, Spicy
from Spain
by Fermin
Rich and mouthwatering Iberico pork chorizo with a fiery twist, thanks to spicy-hot paprika and other seasonings
5(1 review)
About Chorizo
Spicy, paprika-season chorizo is one of Spain’s most delicious exports! This sausage is made from pork seasoned with a variety of spices, most notably smoked paprika which is really what gives it its distinctive taste and red hue. Versatile and delicious, it’s available fresh and cured, for a variety of ways to enjoy it.
Origin
This food can trace its roots back to the Iberian Peninsula, but it’s also very popular in Mexico as well. Spanish chorizo is typically made from coarsely chopped pork and pork fat, seasoned with smoked paprika, and comes in both smoked and dried varieties. In contrast, Mexican chorizo is usually made from ground pork and seasoned with a blend of chili peppers, and it is typically sold fresh and uncooked.
Types of Chorizo
- Spanish: Known for its smoky flavor and firm texture, often eaten sliced or diced in dishes.
- Mexican: Spicy and crumbly, usually cooked before eating and commonly used in tacos, quesadillas, and breakfast dishes.
- Smoked Chorizo: This variety has a deep, smoky flavor, perfect for adding complexity to soups and stews.
- Dried Chorizo: Cured and dried, this type is often sliced and eaten as a snack or added to charcuterie boards.
- Fresh Chorizo: Uncooked and highly perishable, ideal for grilling or frying.
- Chorizo Ibérico: A premium type of Spanish chorizo made from the meat of the Iberian pig, known for its rich flavor and marbled texture. This chorizo is often dry-cured and enjoyed in thin slices, offering a taste that is both intense and luxurious.
We’re proud to offer the best smoked and cured Gourmet Food Store online. We carry the best charcutiers and brands from around the world, and we love to make shopping an easy experience.
Uses
Fresh: incredibly versatile and is often used in a variety of cooked dishes. In Mexican cuisine, it's commonly crumbled and cooked in dishes like tacos, burritos, and quesadillas. It’s also a popular addition to breakfast dishes like eggs, where it adds a spicy kick to scrambled eggs.It’s very popular grilled and eaten as a sandwich with chimichurri in South America.
Cured: This is perfect for ready-to-eat applications. It's often sliced thinly and served as part of a charcuterie board, paired with cheeses, olives, and crusty bread. In Spanish cuisine, it's commonly used in traditional dishes like paella and tapas, providing a burst of flavor that elevates the entire meal.
Nutrition Facts
This food is rich in protein and fat, and it can be high in sodium. It also contains vitamins and minerals such as B vitamins, zinc, and iron. For specific nutrition information, it's best to check the packaging or the brand's website.
It’s versatility and robust flavor make it a favorite in kitchens around the world. Whether you're enjoying a slice of cured chorizo on a charcuterie board or cooking up some fresh sausage for a hearty breakfast, this sausage adds a delicious, spicy kick to any meal.
Chorizo Questions And Answers
Q:What is chorizo sausage made of?
A:It’s typically made from pork, though beef versions are also available, and the meat is usually seasoned with spices like smoked paprika, garlic, and chili peppers.
Q:How do you cook fresh chorizo?
A:It can be grilled, fried, or baked!
Q:Can you freeze chorizo?
A:Yes, both fresh and cured varieties can be frozen. For the best quality, wrap it tightly in plastic wrap and then place it in a freezer-safe bag or container.
Q:How should I store chorizo?
A:Fresh varieties should be kept in the refrigerator and used within a few days. Cured can be stored at room temperature if it's whole and unopened, but should be refrigerated once cut. Always check the packaging for specific storage instructions.