What Is Spanish Chorizo?
Jonathan Harris | June 2025
Spain’s most famous sausage is chorizo. With its smoky flavor and rich red color, it is a favorite in every region of Spain. There are many varieties, but all are typically made with four ingredients: pork, salt, garlic and smoked Pimentón de La Vera paprika. It is very different from Mexican chorizo, which is a spicy, rich, fatty fresh sausage. Spanish chorizo is relatively lean and usually mild in flavor.
We’ve tasted dozens of different chorizo sausages across Spain, and every region has its own variation. Some are even named for individual cities where they were invented: finely ground Pamplona, thicker cut Soria, or smoky León varieties are all deliciously different examples.
Chorizo Curado (Cured Chorizo)
Dry-curing chorizo is a method of preserving meats that goes back thousands of years in Spain. These sausages are hung to dry and ferment for weeks or months, concentrating the flavors and preserving them for later enjoyment. We visited a curing room in La Rioja, and the smoky aroma was intoxicating. Cured chorizo sausage is often sliced thin and served as part of a charcuterie board, paired with cheese, olives and bread. It can also be used to add depth to cooked dishes, such as paella or tortilla española.
Chorizo Fresco (Fresh Chorizo)
Chorizo fresco, or fresh chorizo, is uncooked and typically sold in links. This type of chorizo is made from coarsely chopped pork, seasoned with garlic, pimentón (Spanish paprika) and other spices. The pimentón gives the sausage its distinctive red color and smoky flavor. Fresh chorizo must be cooked before eating and is often grilled, fried or added to stews and soups. Its juicy texture and bold flavor make it a versatile ingredient in many Spanish dishes. (As I mentioned, this chorizo is mild and lean in comparison to Mexican chorizo, which is quite spicy and has more fat.)
Regular vs Ibérico Chorizo
The vast majority of chorizos in Spain are made with conventional pork. But the best chorizos are made with pork from the special Ibérico breed. Black Ibérico pigs are native to Spain. Ibérico pork is rich in flavor and has a meltingly delicious fat texture that make it ideal for charcuterie. Ibérico chorizo is tender and delectable, among our favorite sausages. And the ultimate is Ibérico de Bellota chorizo, made from pasture raised pigs that feast on sweet acorns in the winter, imparting a nutty flavor and rich fat to the pork. It is truly incredible.
The Essential Flavor of Chorizo: Pimentón de La Vera
It could be argued that Pimentón de La Vera is the signature spice of Spain. In the valley of La Vera, special peppers are harvested when they are ripe and red, then slowly smoked over 15 days over smoldering encina oakwood (this is the same kind of oak that produces the sweet acorns that are the favorite food of Ibérico pigs). When fully dried, the peppers are milled on granite stones, transforming them into a silky red powder. This aromatic spice imparts a rich smokiness to chorizos, setting them apart from sausages produced in other countries. Smoked paprika not only adds flavor; it also plays a role in preserving chorizo since it has antibacterial traits.
Regional Varieties
Every region of Spain has their own take on chorizo, using local culinary traditions and techniques. For example, Chorizo de León is known for its smoky flavor, achieved by smoking the sausage over oak wood. In contrast, Chorizo de Pamplona is finely ground and has a smoother texture, making it ideal for slicing thinly. Chorizo Riojano, from the La Rioja region, is thinner and has a distinctive horseshoe shape.
Whether you prefer grilling fresh chorizo or nibbling on thin slices of cured chorizo, you will be enjoying one of Spain’s iconic flavors. Next time you taste chorizo, take a moment to appreciate the rich history and craftsmanship that goes into creating this Spanish delicacy.
¡Hola! I'm Jonathan Harris, one of the owners of La Tienda. I love sharing insights about Spain's amazing food culture.
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