Most Mexican chorizo is a deep reddish color, and is largely available in two varieties, fresh and dried, though fresh is much more common. The area around Toluca specializes in "green" chorizo, made with some combination of tomatillo, cilantro, chili peppers, and garlic. Other types of chouriço include chouriço de vinho, chouriço de cebola, chouriço fumado, chouriço de ossos, chourição and chouriça de vinha d’alho.Ĭhorizo served in San Cristobal de las Casas In Portugal, chouriço can be made with blood, similar to blood sausage or black pudding and is called chouriço de sangue (blood chouriço) or morcela. Stuffed quahogs (also known as stuffies), a Rhode Island specialty, usually include chouriço. Chouriço sandwiches on grinder rolls, with sautéed green peppers and onions, are commonly available at local delis and convenience stores. In the heavily Portuguese counties in the US states of Rhode Island and southeastern Massachusetts, chouriço is often served with little neck clams and white beans. Most of them either returned to Portugal or moved on to more affluent suburbs in the city, but restaurants in the area and the very well-supported annual "Lusitoland" fundraiser festival have chouriço on the menu. In Johannesburg, South Africa, the many Portuguese immigrants in the 1960s from Portugal and Mozambique tended to settle in a suburb called La Rochelle (Little Portugal). The version of these dishes con todos los sacramentos (with all the trimmings, literally sacraments) adds to chorizo other preserved meats such as tocino (cured bacon) and morcilla (blood sausage).Ī popular way to prepare chouriço is slicing it part-way through and cooking it over an alcohol flame at the table (sometimes called chouriço à bombeiro, but more commonly just chouriço assado) in purpose-made glazed earthenware dishes with a lattice top. ĭepending on the variety, chorizo can be eaten sliced without further cooking, sometimes sliced in a sandwich, or grilled, fried, or baked alongside other foodstuffs, and is also an ingredient in several dishes where it accompanies beans, such as fabada or cocido montañés or served as a tapas, such as Chorizo in Red Wine sauce. Salchichón is another cured sausage without the pimentón seasoning of chorizo, but flavoured with black peppercorns, instead. Lomo is a lean, cured meat to slice, made from the loin of the pig, which is marinated and then air-dried. Spain produces many other pork specialties, as well, such as lomo embuchado or salchichón, cured and air-dried in a similar way. A rule of thumb is that long, thin chorizos are sweet, and short chorizos are spicy, although this is not always the case. Among the varieties is chorizo Riojano from the La Rioja region, which has PGI protection within the EU.Ĭhorizo is made in short or long and hard or soft varieties leaner varieties are suited to being eaten at room temperature as an appetizer or tapas, whereas the fattier versions are generally used for cooking. For example, chorizo de Pamplona is a thicker sausage with the meat more finely ground. Hundreds of regional varieties of Spanish chorizo, both smoked and unsmoked, may contain herbs, and other ingredients. It is generally classed as either picante (spicy) or dulce (sweet), depending upon the type of pimentón used. Spanish chorizo is made from coarsely chopped pork and pork fat, seasoned with garlic, pimentón – a smoked paprika – and salt. Pronunciation and spelling vary slightly among the Iberian languages:
In English, chorizo is usually pronounced / tʃ ə ˈ r iː z oʊ, - s oʊ/, though sometimes the Castilian Spanish sound is used: / tʃ ə ˈ r iː θ oʊ/. The word chorizo probably comes from the Late Latin salsīcia 'salted', via the Portuguese souriço it is a doublet of the Spanish word salchicha 'sausage', which was transmitted through Italian salsiccia. JSTOR ( August 2021) ( Learn how and when to remove this template message).Unsourced material may be challenged and removed. Please help improve this article by adding citations to reliable sources in this section. This section needs additional citations for verification.
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