Culinary Anthropologist


Leave a Comment

Chorizo is pronounced ‘chorissoh’ or, in some parts of Spain, ‘chorithoh’, but never ‘choritzoh’, please.

It comes in all sorts of varieties in many countries around the world, notably Spain, Portugal and Mexico, but also India (Goa, due to Portuguese colonial presence), Argentina and the Philippines.

Spanish chorizo is usually, but not always, cured, and therefore edible as is, sliced.  It’s made from coarsely chopped fatty pork and flavoured with garlic and smoked paprika.  It can be hot – ‘picante’, or sweet – ‘dulce’.

Mexican chorizo, on the other hand, is a very different sausage – made from ground pork, flavoured with additional spices such as cinnamon, and importantly, requires cooking.

Comments are closed