Cured Chorizo

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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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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