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Cured chorizo is a firm, intensely seasoned pork sausage synonymous with Spain. Unlike fresh, cooking chorizo, dried chorizo does not need to be cooked. What distinguishes dry-cured chorizo is that it is left to hang for a period of time until air-cured and harder in texture.

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Senorio acorn-fed morcon cut on a tray
Señorío Acorn Fed 100% Ibérico Cured Morcón Chorizo, 100g
Acorn-rich, smoky. Lean shoulder meat, coarsely chopped. Generous flavour, slice and impact. Freshly sliced in our Balham Deli. This is a regional variant of the chorizo made using large pieces of acorn fed ibérico meat from the Dehesas of Extremadura, SW Spain. It is made with large pieces of lean meat, combined with sufficient fat to give it a pleasing texture, and seasoned with mild smoked paprika. The flavour is rich, nutty and intense with a pleasing note of warm smokiness. *Vacuum-packed
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£9.50
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Alejandro Magno Chorizo Slices Brindisa Spanish FoodsAlejandro chorizo la rioja brindisa
Alejandro Magno Chorizo Slices 100g
Embutidos Alejandro buy their pork from a small number of pig farmers, with whom they have worked for many years, producing excellent meat. Their coarse cut, mildly spiced, cured chorizo Magno is one of their iconic products: cured for a minimum of 60 days it is a great chorizo, moist, with an excellent balance of lean and fat and a clean, lingering flavour.
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£5.95
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cured chorizo sausage in a chopping board with two slices and three tomatoesCM01934 Alejandro Magno velita mild chorizo La Rioja brindis
Alejandro Cured Chorizo Velita, 300g
Riojan recipe. Rich, balanced, oaky. Long matured. A unique chorizo. Easy slicing. Embutidos Alejandro buy their pork from a small number of pig farmers, with whom they have worked for many years, producing excellent meat. Their coarse cut, mildly spiced, cured Magno velita chorizo is one of their iconic products: cured for a minimum of 60 days it is a great chorizo, moist, with an excellent balance of lean and fat and a clean, lingering flavour. Any surface mould on this product is entirely natural and should just be rubbed off with a damp cloth
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cured chorizo sausage in a chopping board with two slices and three tomatoes
Señorío Organic Acorn-Fed Iberico Chorizo 250g, Extremadura
This organic Ibérico chorizo is made from meat from animals raised in Extremadura that have fattened on acorns for 10-12 weeks on the local dehesa. Cured in Badajoz for 45 days. Predominantly lean red meat but with a perfect balance of fat. Full and intense flavour with hints of paprika and garlic, with a succulent and juicy texture.  
(3)
£15.95
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Enebral Organic Hot Chorizo Slices Brindisa Spanish FoodsEnebral Organic Hot Chorizo Slices Brindisa Spanish Foods
Enebral Organic Hot Chorizo Slices, 70g
Made from the meat of pigs fed on organic cereals, legumes and foraged food, and with minimal use of antibiotics, avoiding chemicals in the food chain. Cured by a specialist family company in Segovia. This cured chorizo is simply seasoned with salt, black pepper and mild paprika, allowing the clean flavour of the organic meat to come clearly through.
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Spanish chorizo is a pork sausage seasoned with Spanish smoked paprika, known as pimentón. It’s typically made with coarsely chopped pork and garlic, and depending on the variety, may also include chilli for heat. The paprika gives chorizo its distinctive smoky flavour and deep red colour.

Cooking chorizo is a fresh, soft sausage that must be cooked before eating. It is moist and similar in texture to a classic British sausage, releasing delicious paprika-infused red oil as it cooks. Cured chorizo, on the other hand, has been air-dried and is ready to eat. It is firm in texture and enjoyed sliced, much like salami.

All chorizo is flavoured with pimentón (Spanish smoked paprika), but the heat level depends on the variety. Chorizo labelled dulce is mild, while picante varieties are made with hot peppers and have a noticeable kick.

The defining ingredient is Spanish smoked paprika (pimentón). Garlic is commonly used, and sometimes oregano. Some chorizos are lightly smoked, which enhances their depth of flavour.

Cured chorizo is best thinly sliced and served as part of a tapas spread, in sandwiches, as a pizza topping, or simply enjoyed on its own with good bread.

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