loading...
Spanish chorizo

Spanish Sausage Chorizo

Chorizo ​​is a sausage with pork, bacon "tocino", garlic, salt, pepper, paprika(pimentón), and other ingredients.  One of its principal characteristics is the unmistakable smoky aroma, coming from the manufacturing process, the singular flavour of the "pimentón" paprika, and the mix of spices and herbs, used in most recipes.

There are a lot of Spanish regions that are very well known for having the best chorizo recipes. Pamplona, Rioja, Salamanca, Bierzo, Asturias, Navarra, Avila and Galicia are a good destination if you want to taste the best chorizos produced in Spain.

Chorizo

Chorizo


You can find the Chorizo in many different ways.

  • The most basic classification would be fresh or cured. If it is fresh, you have to cook it and if it is cured, it would be ready to cut into slices and eat.
  • We can also distinguish between spicy and non-spicy, according to the peppers used in the drying process for the preparation of paprika, with which the meat is seasoned.
  • Finally, another grade of its distinctions would be the type of meat used and the proportion of fat.  The quality of sausage is noticeable when the meat has been used in the elaboration mix is also of quality, being the most quoted 100% Iberian Pork.

Artesan chorizo streetMarket

Artesan Chorizo StreetMarket

Nowadays most of the industry is using alimentary synthetic skin to wrap the chorizo sausages, but the best chorizos (extra quality) have to use by law the animal intestines to respect the traditional way. Although in some small villages in Spain, the traditional slaughter of the pig is still part of the popular customs, it was a way during the Reconquest of Spain ( 722- 1492) to identify the houses owned by Christians. This tradition today differs vastly from the ancient way. Now, It always happens under the supervision of a professional veterinarian from the alimentation industry, which guarantees less suffering for the animal and a product free of contamination.

Little Histories about Chorizo.

In one of the theatre plays by Aristotle, in ancient Greece, We find the first references to the Chorizo. One of the main characters was described with a hamper full of white Chorizo. It was not until after the discovery of America and the arrival of the red pepper in the Iberian peninsula by boat, that the Chorizo ​took on the colour and flavour we know today. In the region of Caceres, lies the village of Vera, which became in the XVI Century, the first producer of pimentón in the country, to be used as a conservation method and an ingredient.

Pimenton collage

There is an anonymous book found in Vera called  ¨Manual of women¨, where you can find the first recipe of this Spanish delicacy .

¨Carne de puerco magra y gorda picada, harina muy cernida, ajos mondados, clavos molidos, vino blanco, sal la que fuere menester. Amasarlo todo con el vino y después de masado, dejarlo en un vaso cubierto un día natural. Y después henchir las tripas de vaca o puerco, cual quisiéredes, de esta masa y ponerlas a secar al humo.¨

¨ Lean and fat minced pork, very sifted flour, garlic, ground cloves, white wine, salt that is necessary. Knead it all with the wine and after massaging, leave it in a covered glass on a natural day. And then fill the guts of cow or pork, as you would like, of this mass and put them to dry in  the smoke.¨

But the real Golden Age of the Chorizo was when King Carlos IV tasted Chorizo for the first time on one of his hunts. He fell in love with this Spanish product and named the butcher who produced them as the main supplier of chorizos for the Royal Family. You can see the butcher depicted in one of the Royal tapestries named ¨El Choricero del Rey¨ roughly translated it means " The chorizo Maker of the King".

Royal Tapestry (El Choricero)

Royal Tapestry (El Choricero)
2 Ratings | Rating: 4.0 out of 5
Chef H. Delgado Ebook

I’m Chef H. Delgado

It is a pleasure for me to invite you to discover the best dishes and ingredients of Spanish cuisine. Receive my best Spanish recipes via e-mail

Latest entries of my blog

Andalusian Soup
Recipes

Andalusian "Sopa Perota" Recipe: Traditional soup with fresh ingredients and authentic flavors

This week, I want to share a special vegan soup you've likely never heard of or tasted. This recipe is quick, easy, and inexpensive; you only need a selection of garden vegetables and hard bread from the day before as the original recipe.

Read more
Travel

The legend of the world's most dangerous hiking trail, El Caminito del Rey

After a busy Christmas with a lot of work in the kitchen, we start the year by taking some fresh air in this beautiful and impressive part of the Spanish geography. I have visited the Gaitanes gorge to show you one of the most incredible trails in Spain, called the Caminito del Rey.

Read more
Recipes

Thistle with Almonds, a Christmas meal you may not know about

Christmas is approaching, and many people are considering what food to prepare for these special days to surprise and make their guests happy. And sometimes we are grateful for some ideas to cook a different healthy dish.

Read more
Recipes

Learn how to make the traditional Spanish Pie "Empanada"

This week I return to the north of Spain to bring you another of its star recipes. This traditional dish, with countless versions, has been modified over time depending on each country's and region's typical products until it became what it is today.

Read more
Recipes

Traditional Spanish pastries, "Buñuelos de viento" on All Saints Day

This week I bring you one of my favourite traditional sweets. It is a fried dough ball made with flour, eggs, water, milk and butter, usually filled with whipped cream, custard, chocolate ganache or other creams or jams.

Read more
Spices
Ingredients

The most used spices in Spanish Cuisine

This week I am opening my pantry to show you my favourite spices. I will give you some examples and tips on how to use them to achieve a good balance of flavours in your dishes and make them successful.

Read more
Chef H. Delgado Ebook
Chef H. Delgado Ebook

Subscribe now and get a free copy of my first e-book

The selection of these 12 old recipes of humble origin tries to show the more representatives products of my country. Enjoy!