Back Chorizo AF Churizo AN جريثة Arabic شوریزو ARZ Chorizu AST Чарыза BE Чорисо Bulgarian Chorizo BR Xoriço Catalan Chorizo Czech
 Curing chorizos | |
| Course | Side dish |
|---|---|
| Place of origin | Spain[1] and Portugal |
| Region or state | Iberian Peninsula, Latin America, East Timor, Philippines, Goa (India) |
| Serving temperature | Hot or room temperature |
| Main ingredients | Pork, paprika |
Chorizo (/tʃəˈriːzoʊ, -soʊ/ chə-REE-zoh, -soh,[2][3] Spanish: [tʃoˈɾiθo, tʃoˈɾiso]; Portuguese: chouriço [ʃoˈɾisu]; see below) 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 chorizo and Portuguese chouriço is a fermented, cured, smoked sausage which gets its smokiness and deep red color from dried, smoked, red peppers (pimentón/colorau); it may be sliced and eaten without cooking, or added as an ingredient to add flavor to other dishes. Elsewhere, chorizo may not be fermented or cured, and require cooking before eating. In Mexico it is made with chili peppers instead of paprika.
Iberian chorizo is eaten sliced in a sandwich, grilled, fried, or simmered in liquid, including apple cider or strong alcoholic beverages such as aguardiente. It is also used as a partial replacement for ground (minced) beef or pork.[4]
- ^ Lois, A. L.; Gutiérrez, L. M.; Zumalacárregui, J. M.; López, A. (1987). "Europe PMC". Meat Science. 19 (3): 169–77. doi:10.1016/0309-1740(87)90054-4. PMID 22055940.
- ^ "Definition of CHORIZO". Merriam-Webster.
- ^ "CHORIZO | meaning in the Cambridge English Dictionary". dictionary.cambridge.org.
- ^ Predika, Jerry (1983). The Sausage-making Cookbook. Harrisburg, Pennsylvania: Stackpole Books. p. 32. ISBN 978-0-8117-1693-2.