Q: First of all, how do you correctly pronounce the word 'Chorizo '?
A: I hear so many different pronunciations and spellings of this word - doubtless 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 basics - what precisely is it?
A: It's essentially a cured pork sausage seasoned with a few particular herbs and spices, most vitally 'pimenton ' (smoked Spanish paprika) which gives it its characteristic flavour. If it's made with spicy pimenton then the result's glaringly a piquant chorizo.
Q: There seem to be so many varieties of chorizo, run us through the key varieties.
A: There a quite a few variables to consider when buying chorizo: spicy or not, curation time, shape, quality, brand and so on.
Q: What is the major consideration?
A: The most vital excellence is whether you would like it for cooking or fast slicing. For cutting, you want a absolutely cured sausage, that is to assert with 30 days or even more curation. For cooking, a softer fresher sausage is more acceptable. You should buy them totally fresh in Spain, but most will have a bit of curation, customarily between 7 (probably known as fresh still) and 14 (often called 'semi-cured') days. This is solely to develop a good flavour before cooking.
Q: What about shape - is that important?
A: Traditionally, chorizo is made in either rings ('herradura') or strings of 5-10 tiny sausages ('achorizado ' or 'corra') - the second is more usual for cooking chorizo whilst the former is generally utilized for cured sausages for slicing. You also see chorizo in bigger, thicker sticks, often in deli counters (called 'cular ' or 'vela') - these are made largely for cutting by machine and produce nice slices for sandwiches or appetiser plates.
Q: And quality and brand - isn't that a case of taste?
A: Yes and no. Manifestly, folks will like some brands over others, but it is vital to notice that brands are just that - the name of the maker. Importers often get asked for chorizo 'Revilla ' by customers who have witnessed the name and assume that it alludes to the type of product. Revilla is the name of only 1 (sizeable) manufacturer - there are several others. Quality can again rely on brand, but most factories produce 2 distinct quality grades called 'Extra ', the better quality product made of prime cuts of pork, and 'Primera ', the lower quality variety made of 'less than prime ' cuts.
Q: Anything more worth knowing?
A: There are a couple of other points. Spanish Chorizo 'ahumado ' (smoked) is commonly found, but it should noted that ordinary chorizo is definitely NOT smoked (though 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 connoisseur (and extremely expensive) Spanish ham. This kind of chorizo has, again, a better flavour.
About the Author:
If you like Spain and what it has to offer, perhaps you'll like the cuisine, Lola Espana imports Spanish food into the UK for sale to the public, cafes, hotels and to wholesalers. Look at our website here www.lolaespana.com We have expertise in renouned ingredients such as Iberico and Serrano hams, visit www.lolaespana.com/hams as well as Spanish Chorizo, Olive Oil, Manchego Cheese and lots more.
