Chorizo
Chorizo is one of the most successful
products used in Spanish cuisine. It is a
sausage made with pork´s minced
meat and various spices, such as garlic
or pimentón (paprika).
The

Chorizo

sausage

can

be

distinguished by its intense red color,
which is due to the paprika added
during the production process. The
traditional

drying

process,

either

smoked drying or air-drying, will provide
its preservation characteristics, and will
add a particular flavor.

The wide diversity of chorizos is due to the different recipes and spices used in their
production. Sausages are a form of food devised to last for a long time; they were
invented because in former day there were no means to preserve meat that would not
be consumed immediately.

In fact, chorizo (in Spanish) or chouriço
(in Portuguese) is a term that comes
from the Iberian Peninsula, and which
covers several types of pork sausages.
Chorizo can also be a fresh sausage,
as

for

Argentina
chorizos

example
or

the

chorizos

in

(known

as

must

be

Uruguay

criollos),

which

cooked before eating them; they are
barbequed, grilled, or fried in a little oil,
served in a bread roll, and seasoned
with a sauce called chimichurri; they are known as choripan, and it could be said they
represent the typical fast food of Argentina and Uruguay. These chorizos are made of
a mixture of pork and beef minced meats, and their origin can be found in the Galician
region; in fact, Spaniards were called, in a pejorative way, Galicians because most of
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