The first answer that comes to mind is: “Because Spanish chorizo is the best in the world.” With this I would make it very clear that the one who writes this is Spanish, and is proud of it, but getting a little more serious I have to say that, in general, this is so. Spanish chorizo is of extraordinary quality, it is the origin of this type of product, along with Portugal, but in favor of Spanish chorizo it should be noted that it presents a better quality and a very large variety of sausages, far above any other country .
Once that previous statement, very homemade and not very impartial, has been made, I will go on to describe the product and its more general characteristics.
What is Spanish chorizo?
Spanish chorizo is another of the products derived from pork and perhaps one of the most widely used, if we exclude the number 1 par excellence, which is ham.
As I have already pointed out, the chorizo is prepared from the meat of this animal, the pig and for this, lean meat, pork fat, paprika, salt and other different spices are used depending on the area and type of chorizo.
Both the meat and the fat or bacon, once minced, are mixed with the paprika, salt and different spices and stuffed into the gut or intestine, although in some types another type of artificial gut is being used to stuff it.
The thickness of the grain of the mince of lean meat and bacon is different according to the types and recipes.
Subsequently, it undergoes different procedures for its conservation, which also give rise to different types of chorizo.
Thus, although there is a common denominator in the preparation of all types of chorizo, there are numerous recipes and variants used and this gives rise to a huge number of varieties, most of them linked to different geographical areas. Buy Spanish chorizo online and eat like in Spain.
Types of chorizo
As I have already pointed out, there are numerous types of sausages, depending on their preparation characteristics, their components, their conservation, etc. and now I’m going to try to list, in large groups, those guys.
White chorizo or Iberico chorizo?
The breed of the animal will determine the quality of the product. The white chorizo or chorizo serrano comes from the white pig, while the Iberico chorizo comes from the Iberian chorizo. Within the Serrano chorizo we are going to find different types by geographical areas, such as the chorizo from León, the chorizo from Asturias, chorizo from Pamplona with its delicious chistorra from Navarra and other geographical areas. These Spanish chorizos are found in the sarta chorizo and herradura chorizo format, as is the case with the revilla chorizo.
On the other hand, the Iberico chorizo is usually found in the form of chorizo cular or chorizo vela. The main geographical areas with a Designation of Origin where Iberian chorizos are produced are: Guijuelo, Jabugo, Los Pedroches and Extremadura. Depending on the breed of the pig, we can find Iberian chorizo de cebo, Iberian chorizo de bait de campo, Iberian acorn-fed chorizo and pata negra chorizo.
Another aspect that will determine the price and quality is the amount of fat added to the Spanish chorizo. It must be taken into account that the more fat added to the chorizo, the lower its sale price, but also its flavor and quality.
Sweet chorizo or spicy chorizo?
This would be, in my opinion, the first classification to consider.
Basically, the difference between these Spanish chorizos is found in the paprika used in the preparation, which as I have already said is a basic product in the preparation, but which can be spicy or not spicy.
Actually, there are three types of paprika, sweet or non-spicy paprika is used in sweet chorizo, bittersweet paprika and hot paprika is used in spicy chorizo, which is actually a sweet and sour paprika to which cayenne pepper is added. ground, to increase its heat.
Obviously, the one known as Spicy Chorizo is made with the variety of sweet and sour paprika, which is how it is usually called, or “okal” paprika, which is how it is popularly known in some areas. The greater or lesser intensity of the spiciness will depend on the amount of paprika added according to the different recipes.
In the same way, the one commonly known as Sweet Chorizo, is the one made with non-spicy or sweet paprika.
The fresh chorizo, the dried chorizo, the cured chorizo or the smoked chorizo
Another important classification of chorizos is according to the process of finishing the product and that is very important for its conservation and its way of tasting.
The first type, the Chorizo Fresco or Chorizo Tierno, as it is usually called, is a barbecue or barbecue chorizo that after sausage is simply subjected to an “oreo” process that produces a very gentle drying. This Spanish chorizo is made with the purpose of consuming it cooked, well fried, well barbecued, or added to other stews, as a complement and to add its flavor. this fried chorizo is delicious. The slaughter of the pig, or pig slaughter, which is done in some places, gives rise to a village chorizo, a delicious homemade chorizo.
The second type is the Cured Chorizo or Dried Chorizo, which is subjected, after sausage, to a curing process by air drying for a few months. Its usual consumption is raw, without previous cooking, cut into slices, in appetizers, sandwiches, etc. Due to its way of curing, it can be kept for long periods of time in dry environments and it is one of the most appreciated ways of preparing chorizo.
Finally, there is the Smoked Chorizo, or Smoke Cured Chorizo, which consists of subjecting the chorizo, after sausage, to a cure with smoke. This type of curing is used mainly in those areas where the ambient humidity does not allow air drying, since that humidity would spoil the chorizo. It also allows long periods of conservation of the finished product.
Today there are many people who are giving up eating meat and thus becoming vegan. These people do not want to give up the chorizo, that is why the vegan chorizo, also known as Calabizo, has been created. A very popular pumpkin chorizo among vegans around the world. Those who take care of the line, choose the turkey chorizo, logically it is not the same, neither in taste nor texture, but it is a good option.
Chorizo classification according to the casing for the sausage.
This classification is made according to the product used to stuff the chorizo.
The most widely used product is the small intestine gut, which is small in diameter, about 3 cm. and the thickness of it very small.
The other product used is the large intestine, and the Spanish chorizo stuffed in it is called chorizo cular. Its diameter can reach 5 or 6 cm, and the thickness of the gut is greater than that of the small intestine.
These are the types traditionally used for most of the sausages, and of course for the Dried Chorizo and for the Smoked Chorizo, but lately artificial casings have also been used for the sausage of fresh sausages of different types. In Gastronomic Spain you can have all types of Spanish chorizo, with FREE shipping throughout Europe. Check the conditions and enjoy the Spanish sausage shop online.
