Chorizo Encyclopedia
Spanish-style cured sausage with smoked paprika
Spanish chorizo is a dry-cured sausage made from ground pork, smoked paprika (pimentón), garlic, and salt. It is stuffed into natural casings and aged in controlled conditions to develop its distinctive deep red color, smoky flavor, and firm texture.
Unlike Mexican chorizo which is fresh, Spanish chorizo is fully cured and can be sliced and eaten without cooking, similar to salami. The smoking and curing process creates complex flavors and preserves the meat.
- Creates bold, smoky flavored cured sausage
- Perfect for charcuterie boards and tapas
- Long shelf life when properly dried and stored
- Versatile ingredient for cooking or serving raw
- Traditional Spanish culinary heritage
Grinding & Mixing
Grind pork through medium plate, mix with spices, salt, and curing salt until well combined
Stuffing & Tying
Stuff mixture into natural hog casings, twist or tie into links, prick any air bubbles
Cold Smoking (Optional)
Cold smoke for 8-12 hours below 85°F to add smoky flavor without cooking
Drying (21-30 days)
Hang in curing chamber at 55-60°F with 70-75% humidity until 30% weight loss achieved
Aging & Storage
Once dried, age further if desired or wrap and refrigerate for up to 6 months
Curing Chemistry: Salt and curing salt (sodium nitrite) preserve the meat by inhibiting harmful bacteria while allowing beneficial lactic acid bacteria to thrive, creating a safe, flavorful product.
Paprika Power: Smoked Spanish paprika not only provides the signature red color and smoky flavor but also contains antioxidants that help preserve the fat and prevent rancidity.
Controlled Drying: Gradual moisture loss at proper temperature and humidity concentrates flavors, firms texture, and prevents spoilage bacteria from growing.