Chorizo
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Template:Lang (Template:IPAc-en Template:Respell,<ref>Template:Cite web</ref><ref>Template:Cite web</ref> Template:IPA; Template:Langx Template:IPA) is a type of pork sausage originating from the Iberian Peninsula. It is made in many national and regional varieties in several countries on different continents. Some of these varieties are quite different from each other, occasionally leading to confusion or disagreements over the names and identities of the products in question.
In Europe, Spanish Template:Lang and Portuguese Template:Lang is a fermented, cured, smoked sausage which gets its smokiness and deep red color from dried, smoked, red peppers (Template:Lang/Template:Lang); it may be sliced and eaten without cooking, or added as an ingredient to add flavor to other dishes. Elsewhere, Template:Lang may not be fermented or cured, requiring cooking before eating. In Mexico it is made with chili peppers instead of paprika.
Iberian Template:Lang is eaten sliced in a sandwich, grilled, fried, or simmered in liquid, including apple cider or strong alcoholic beverages such as Template:Lang. It is also used as a partial replacement for ground (minced) beef or pork.<ref>Template:Cite book</ref>
Varieties by region
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Europe
According to the EU geographical indications register,<ref>Template:Cite web</ref> in 2023, there were 8 recognized varieties in Portugal: Template:Lang and Template:Lang. In Spain there are two varieties recognized: Template:Lang, and Template:Lang.
Spain
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Generally, Spanish Template:Lang is made from coarsely chopped pork and pork fat, seasoned with garlic, Template:Lang (a smoked paprika) and salt. It can be classed as either Template:Lang (spicy) or Template:Lang (sweet), depending upon the type of Template:Lang used. There are hundreds of regional varieties of Spanish Template:Lang, some smoked and some unsmoked, that are each made somewhat differently and may include herbs and other ingredients.<ref>Template:Cite web</ref> For example, Template:Lang is a thicker sausage with the meat more finely ground. Among the varieties is Template:Lang from the Template:Lang region, which has PGI protection within the EU.
Template:Lang is made in short or long and hard or soft varieties; leaner varieties are suited to being eaten at room temperature as an appetizer or tapas, whereas the fattier versions are generally used for cooking.<ref>Template:Cite book</ref> A rule of thumb is that long, thin Template:Lang are sweet, and short Template:Lang are spicy, although this is not always the case.<ref>Template:Cite book</ref>
Spain produces many other pork specialties as well, such as Template:Lang and Template:Lang, that are cured and air-dried in a similar way. Template:Lang is a lean, cured meat, served in slices rather than for cooking, made by marinating and air-drying a pork tenderloin. Template:Lang is another cured sausage without the Template:Lang seasoning of Template:Lang, flavoured with black peppercorns instead.<ref>Template:Cite web</ref>
Depending on the variety, Template:Lang can be eaten sliced without further cooking, for example in a sandwich, or can be grilled, fried, or baked alongside other foodstuffs, and is an ingredient in several dishes where it accompanies beans, such as Template:Lang or Template:Lang and can be served as a tapa, such as "Template:Lang in Red Wine sauce".<ref>Template:Cite web</ref>
Versions of these dishes Template:Lang (with all the trimmings, literally "sacraments") include other preserved meats such as Template:Lang (cured bacon) and Template:Lang (blood sausage) along with the Template:Lang.
Portugal
Portuguese Template:Lang or Template:Lang, the latter usually denoting a larger or thicker version, is distinct from Spanish Template:Lang. The base ingredients are pork, fat, paprika, garlic, and salt. Wine and hot peppers are also common in some regions. It is then stuffed into natural casings from pig or lamb and slowly dried over smoke.<ref>Template:Cite web</ref> The many different varieties differ in color, shape, spices and taste. White pepper, piri-piri, cumin and cinnamon are used in some varieties. Many dishes of Portuguese and Brazilian cuisine make use of Template:Lang, including Template:Lang and Template:Lang.<ref>Template:Cite book</ref><ref>Template:Cite web</ref>
A popular way to prepare chouriço is slicing it part-way through and cooking it over an alcohol flame at the table (sometimes called Template:Lang,<ref>Template:Cite web</ref> but more commonly just Template:Lang) in purpose-made glazed earthenware burners.
In Johannesburg, South Africa, the many Portuguese immigrants in the 1960s from Portugal and Mozambique tended to settle in a suburb called La Rochelle (Little Portugal).<ref>Abundant Portuguese Residents Elude The South African Census, The New York Times, 29 May 1981</ref> Most of them either returned to Portugal or moved on to more affluent suburbs in the city, but restaurants in the area and the very well-supported annual "Lusitoland" fundraiser festival have Template:Lang on the menu.<ref>Template:Cite web</ref>
In the heavily Portuguese counties in the US states of Rhode Island and southeastern Massachusetts, Template:Lang is often served with little neck clams and white beans.<ref>Template:Cite book</ref> Template:Lang sandwiches on grinder rolls, with sautéed green peppers and onions, are commonly available at local delis and convenience stores. Stuffed quahogs (also known as stuffies), a Rhode Island specialty, usually include Template:Lang.<ref>Template:Cite web</ref>
In Portugal, Template:Lang can be made with blood, similar to blood sausage or black pudding and is called Template:Lang (blood Template:Lang) or morcela. Other types of Template:Lang include Template:Lang, Template:Lang, Template:Lang, Template:Lang, Template:Lang and Template:Lang.
Americas
Mexico
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Based on the uncooked Spanish Template:Lang (fresh chorizo), the Mexican versions of Template:Lang are made not only from fatty pork, but also beef, venison, chicken, and turkey. Kosher and vegan versions are also available. The meat is usually ground (minced) rather than chopped, and different seasonings are used. Due to the historically high cost of imported Spanish paprika, Mexican Template:Lang is traditionally made with native cultivars of the same species of chili pepper used in Spain, making the Mexican version spicier than the Spanish one.<ref>Template:Cite web</ref> Mexican Template:Lang also typically uses vinegar, instead of the white wine normally used in Spain.Template:Citation needed
This is the main type of Template:Lang known in Mexico and other parts of the Americas, including most of the United States, but is not frequently found in Europe.
The area around Toluca specializes in "green" Template:Lang, made with some combination of tomatillo, cilantro, chili peppers, and garlic. Most Mexican Template:Lang, though, is a deep reddish color. It is often available in two varieties, fresh and dried, though fresh is much more common.<ref>Template:Cite web</ref> Some of the cheapest commercial chorizos use offal stuffed in inedible plastic casing to resemble sausage links, rather than muscle meat.<ref>Template:Cite web</ref> Before consumption, the casing is usually cut open and the sausage is fried in a pan and mashed with a fork until it resembles finely minced ground beef. Some Template:Lang is made without any casings. Pork and beef are cured overnight in vinegar and chili powder. Served for breakfast, lunch, or dinner, it has the finely minced texture mentioned above, and is quite intense in flavor.Template:Citation needed
In Mexico, restaurants and food stands make tacos, Template:Lang (or Template:Lang), burritos, and Template:Lang using cooked Template:Lang, and it is also a popular pizza topping. Template:Lang is a popular breakfast dish in Mexico and areas of the United States with Mexican populations. It is made by mixing fried Template:Lang with scrambled eggs. Template:Lang is often used in breakfast burritos, tacos, and taquitos. Another popular Mexican recipe is fried Template:Lang combined with pinto or black refried beans. This combination is often used in Template:Lang as a spread, or as a side dish where plain refried beans would normally be served. In Mexico and the southwestern United States Template:Lang is also used to make Template:Lang (or Template:Lang), a popular appetizer consisting of small pieces of Template:Lang served with melted cheese and eaten with small corn tortillas or tortilla chips. In heavily Mexican parts of the United States, a popular filling for breakfast tacos is Template:Lang, diced potatoes sautéed until soft with Template:Lang mixed in.
Central America and the Caribbean
In Puerto Rico, Panama, and the Dominican Republic, Template:Lang and Template:Lang are considered two different types of meat. Puerto Rican Template:Lang is a smoked, well-seasoned sausage nearly identical to the smoked versions in Spain. Puerto Rican and Dominican Template:Lang have a very different taste and appearance. The seasoned meat is stuffed into a pork casing and is formed very long by hand. It is then hung to air-dry. Template:Lang can then be fried in oil or cooked with rice or beans. It is eaten with many different dishes.
Salvadorean Template:Lang is short, fresh (not dried) and tied in twins.
United States
In contrast to Spanish Template:Lang, in the United States the term generally refers to a sausage that is never dried, has a fattier filling, and is very spicy. It is most popular in areas with large Cuban, Dominican, or Puerto Rican populations or near the Mexican border, especially in the Southwest near Chihuahua, Sonora, and Nuevo León. It is also found further north in places like Austin, Texas or Santa Fe, New Mexico, where its earliest evidence dates to well before the Wild West.<ref>Template:Cite web</ref><ref>Template:Cite web</ref> It is most commonly eaten for breakfast on its own, or mixed with a local version of Template:Lang.<ref>Template:Cite web</ref>Template:Better source needed
In Louisiana, Creole and Cajun cuisine both feature a variant of Template:Lang called Template:Lang, which is frequently used in the Creole dish of red beans and rice.<ref>Meats and Sausages: Chaurice</ref> As with its cousin to the west,Template:Which smoking this variant is an acceptable practice in local cuisine.
South America
In Ecuador, many types of sausage have been directly adopted from European or North American cuisine. All sorts of salami, either raw or smoked, are known just as salami. Most commonly known are sorts from Spanish Template:Lang, Italian pepperoni, and wiener sausages; wieners are the most popular. Some local specialities include Template:Lang, Template:Lang, and Template:Lang. Template:Lang, as in most Spanish-speaking countries, is basically cooked pork blood encased in pork intestine casing (black pudding in English). Template:Lang is a thin sausage containing almost any mixture of meat, fat, or even cartilage, smoked rather than fresh. Template:Lang is a mixture of chopped pork meat, pork fat, salt, whole pepper grains, cinnamon, achiote, and other spices, which produce its characteristic deep red color. A traditional dish consists of fried egg, mashed potatoes, avocado, salad, and slices of fried Template:Lang.
In Argentina,<ref>Template:Cite web</ref> Uruguay, Bolivia, Peru, Colombia and Venezuela, Template:Lang is the name for any coarse meat sausage. Spanish-style Template:Lang is also available and is distinguished by the name Template:Lang ('Spanish chorizo'). Argentine Template:Lang are normally made of pork, and are not spicy hot. Some Argentine Template:Lang include other types of meat, typically beef.<ref>Template:Cite web</ref> In Argentina, Bolivia, Paraguay, Uruguay, Chile, and Peru, fresh Template:Lang, cooked and served in a bread roll, is called a Template:Lang. In Colombia, Template:Lang is usually accompanied by Template:Lang.
In Brazil, Template:Lang is the word used for what in the rest of Latin America is Template:Lang; meat sausages similar to the Template:Lang of other Latin American countries are called Template:Lang. Many varieties of Portuguese-style Template:Lang and Template:Lang are used in many different types of dishes, such as Template:Lang.
In Bolivia, Template:Lang are made of pork, fried and served with salad (tomato, lettuce, onion, boiled carrots and Template:Lang), Template:Lang, and a slice of bread soaked with Template:Lang fat. Template:Lang sandwiches, without Template:Lang, are also eaten.
South and Southeast Asia
East Timor
Template:Lang is made in East Timor. It was introduced by the Portuguese, with their colonization of East Timor.
Goa
In Goa, India, which was ruled by the Portuguese for 450 years and has a large percentage of Goan Catholics, Template:Lang is made from pork that is marinated in a mixture of vinegar, red chilies, and spices such as garlic, ginger, cumin, turmeric, cloves, pepper, and cinnamon, and stuffed into casings.<ref>Chourico de Goa recipe. https://www.celebrationinmykitchen.com/chouriccedilo-de-goa-goa-sausages</ref> They can be raw (wet), smoked or cured through salting and air-drying. These are enjoyed either with the local Goan Portuguese-style crusty bread, or pearl onions, or both. The sausages are also used, cut into chunks, as the meat ingredient in rice pilaf.
Three kinds of Template:Lang are found in Goa: dry, wet, and skin. Dry Template:Lang is aged in the sun for long periods (three months or more). Wet Template:Lang has been aged for about a month or less. Skin Template:Lang, also aged, is rare and difficult to find. It consists primarily of minced pork skin along with some of its subcutaneous fat. All three Template:Lang are made in variations such as hot, medium, and mild. Other variations exist, depending on the size of the links, which range from Template:Convert. Typically, the wet varieties tend to be longer than the dry ones.
Goan Template:Lang should be distinguished from Goan frankfurters, which look similar to equivalents in the United States, but have a predominantly peppercorn flavor.
Philippines
Template:Lang (Template:Langx; Visayan: Template:Lang, Template:Lang, Template:Lang) are Philippine Template:Lang flavored with indigenous spices, and may be made of chicken, beef, or even tuna. While the term Template:Lang generally refers to fresh sausages, it is also used in the Philippines to refer to cured sausages. Philippine Template:Lang are often dyed red with Template:Lang seeds. There are dozens of variants from various regions in the Philippines.<ref name="polistico">Template:Cite bookTemplate:Dead link</ref>