Chorizo

Chorizo is made with pork and has a smoky aroma and soft texture. Sold fresh or dried, it can be baked, simmered, grilled, or shallow-fried and pairs with beans and eggs.

Meat
Pork

About the plain ingredient, not packaged products; general information, not medical advice. Details

Category: Meat & poultry
Texture: Soft
Cooked most in: Europe, The Americas
Top country: Spain
Dishes: 7 in the catalogue

Photo: Horacio Cambeiro · CC BY 3.0 · Wikimedia Commons

In the kitchen

How to use chorizo

Typical ways to cook or use it

Bake
Boil simmer
Grill
Raw
Shallow fry
Smoke

Made from

pork

Cooking with it

Some chorizos are neither fermented nor cured and must be cooked before eating. Fattier varieties are generally used for cooking, while leaner ones suit serving at room temperature.

Goes well with

bean
egg

Flavour

Taste and texture

Aroma

Smoky

Texture

Soft

Shopping

Choosing and storing chorizo

Sold as: Dried, Fresh

Around the world

Where chorizo is cooked

7 dishes in the catalogue use chorizo. Here is where they come from.

Dishes by continent

Countries whose dishes use it most

Counts are catalogued dishes from each country that list chorizo among their ingredients.

On the table

Dishes made with chorizo

5 of the 7 catalogued dishes that use it, spread across the countries they come from.

Hallaca
Venezuela
Caldo galego
Spain
Jambalaya
Fabada asturiana
Spain
Lacón con grelos

Dish lists come from Wikidata; a dish counts when its recorded ingredients include chorizo.

Good to know

Diet and allergens: chorizo in detail

These notes describe the plain ingredient. Packaged and prepared products vary, so read the label; for allergies and medical diets ask a doctor or dietitian.

Animal origin: From: meat
Pork: Contains