Spanish chorizo Chorizo

spanish chorizo

spanish chorizo made coarsely chopped pork , pork fat, seasoned pimentón – smoked paprika – , salt. classed either picante (spicy) or dulce (sweet), depending upon type of pimentón used. hundreds of regional varieties of spanish chorizo, both smoked , unsmoked, may contain garlic, herbs, , other ingredients. example, chorizo de pamplona thicker sausage meat more finely ground. among varieties chorizo riojano la rioja region, has pgi protection within eu.

chorizo made in short or long , hard or soft varieties; leaner varieties suited being eaten @ room temperature appetizer or tapas, whereas fattier versions used cooking. rule of thumb long, thin chorizos sweet, , short chorizos spicy, although not case.

spain produces many other pork specialties, well, such lomo embuchado or salchichón, cured , air-dried in similar way. lomo lean, cured meat slice, made loin of pig, marinated , air-dried. salchichón cured sausage without pimentón seasoning of chorizo, flavoured black peppercorns, instead.

depending on variety, chorizo can eaten sliced without further cooking, sliced in sandwich, or grilled, fried, or baked alongside other foodstuffs, , ingredient in several dishes accompanies beans, such fabada or cocido montañés.

the version of these dishes con todos los sacramentos (with trimmings, literally sacraments) adds chorizo other preserved meats such tocino (cured bacon) , morcilla (blood sausage).