Traditional Spanish chorizo sausage is very tasty and found all over Spain, each province having its own variation with most families having their own recipe. It can be fresh, which needs cooking, or cured, ready for eating.
Chorizo’s main ingredients are pork and pimenton, which gives the sausage its orange/red colour. Pimenton can be either ‘Picante’, spicy or ‘dulce’ sweet which determines the taste of the resulting sausage.
Chorizo’s origins come from rural Spain where most families would keep a pig, fatten it on kitchen scraps and then slaughter it during the ‘matanza’ in November, to prepare and cure the meat ready for the winter. The pigs intestines provided the casing for the sausage after cleaning and soaking in saltwater.
This video from insider.com shows how the finest chorizo Iberico from Jamones Lazo in Andalusia is made. The meat is sourced from the black Iberian pig fed on acorns.
Chorizo is widely available in the UK, most supermarkets stock it. For an authentic Spanish chorizo, I like to get mine from Brindisa. You can order online, but I like to visit Borough Market by London Bridge and get one of the famous chorizo rolls from their grill.
Some members of my family (Hannah) have differing opinions on how chorizo should be pronounced, so for clarity the correct pronunciation is here!
For the adventurous, you can try making some using commercially available sausage casing.