Q: First off, how do you properly pronounce the word 'Chorizo '?
A: I hear so many different pronunciations and spellings of this word - probably more than any other. The standard Castilian way would be 'choritho ' with a 'ch' from 'church' and a 'th' from think. For South American Spanish and some regional accents, substitute the 'th' for an 's'.
Q: Beginning with the fundamentals - what exactly is it?
A: It's fundamentally a cured pork sausage seasoned with 1 or 2 particular spices and herbs, most critically 'pimenton ' (smoked Spanish paprika) so giving it its particular flavour. If it's made with spicy pimenton then the result is manifestly a spicy chorizo.
Q: There seem to be so many varieties of chorizo, run us thru the main types.
A: There an a few variables to consider when buying chorizo: spicy or not, curation time, shape, quality, brand etc.
Q: What is the main factor?
A: The most important distinction is whether you would like it for cooking or immediate slicing. For cutting, you need a absolutely cured sausage, that is to assert with 30 days or more curation. For cooking, a softer fresher sausage is more acceptable. You can buy them fully fresh in Spain, but most will have a small amount of curation, usually between 7 (doubtless called fresh still) and 14 (often called 'semi-cured') days. This is simply to develop a good flavor before cooking.
Q: What about shape - is that important?
A: Historically, chorizo is made in either hoops ('herradura') or strings of 5-10 little sausages ('achorizado ' or 'corra') - the second is more common for cooking chorizo while the former is usually utilized for cured sausages for slicing. You also see chorizo in larger, thicker sticks, regularly in deli counters (called 'cular ' or 'vela') - these are made mostly for cutting by machine and produce nice slices for sandwiches or appetizer plates.
Q: And quality and brand - isn't that a case of taste?
A: Maybe. Manifestly, folks will like some brands over others, but it's vital to note that brands are just that - the name of the maker. Importers often get asked for chorizo 'Revilla ' by purchasers who have seen the name and assume that it alludes to the kind of product. Revilla is the name of only 1 (large) manufacturer - there are several others. Quality can again depend on brand, but most factories produce two distinct quality grades known as 'Extra ', the better quality product made from prime cuts of pork, and 'Primera ', the lower quality variety made from 'less than prime ' cuts.
Q: Anything else worth knowing?
A: There are a small number of other points. Spanish Chorizo 'ahumado ' (smoked) is sometimes found, it should noted that ordinary chorizo is definitely NOT smoked (although the paprika used to make it is). Smoked chorizo has a much stronger flavour that you either love or hate. You will also see Chorizo Iberico on sale, which is made of the same black-footed pigs as Jamon Iberico, the gourmet (and extremely pricey) Spanish ham. This type of chorizo has, again, a more robust flavor.
About the Author:
If you like Spain and what it must offer, maybe you will like the cuisine, Lola Espana imports Spanish food into the United Kingdom for sale to the general public, restaurants, hostels and to wholesalers. Take a look at our website here www.lolaespana.com We concentrate on renouned ingredients like Iberico and Serrano hams, visit www.lolaespana.com/hams as well as Spanish Chorizo, Olive Oil, Manchego Cheese and a lot more.
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