Spain is home to an incredible array of wonderful produce, but nothing symbolises and represents Spanish food as readily as chorizo. It has become an emblem for Spanish food culture, a fixture on our shopping lists and a staple in our fridges thanks to its ability to elevate almost any dish. Chorizo is so ubiquitous these days, it’s easy to forget that it’s a special product – one that takes time to make properly. Good chorizo starts with good quality pork and pork fat, which is then macerated in sweet and hot pimentón (paprika) as well as plenty of pepper, garlic and oregano. The result is simultaneously sweet, smokey, rich and meaty, with a gentle spice running through – a game changer for meat, fish and vegetable dishes.
Chorizo comes in many forms, though. Chorizo sarta is fully-cured, often tied in a horseshoe, and eaten straight from the packet with cheeses and a glass of sherry. Chorizo ristra is a whole different beast – it’s only semi-cured and has a texture more like a traditional sausage, so it needs cooking before you eat it. Chorizo achorizado is cured, but smaller than the traditional sarta, and designed to be braised in soups and stews. Each type of chorizo varies in strength, size and flavour, but they all have their different uses – check out our handy chorizo guide for more, and read on for eight of our favourite chorizo recipes!
