Spain’s paprika-red sausage: smoky, garlicky and full of character.
Where it comes from
Chorizo is made all over Spain, and every region has its own style. What they share is pimentón, Spanish paprika, which gives the sausage its red colour and smoky flavour. Some is sweet, some is hot, and some is smoked over oak, like Pimentón de la Vera.
Chopped pork and pork fat are mixed with pimentón, garlic and salt, stuffed into casings and then dried. Some chorizo is sold fresh, for cooking. Some is cured for weeks or months, for slicing. Chorizo Riojano and Chorizo de Cantimpalos are two protected (PGI) versions.
How it tastes
Cured chorizo is firm, smoky and garlicky, with a warm paprika spice that can range from sweet to fiery. Fresh chorizo is softer and releases a deep red oil when cooked.
How to buy and serve it
- Check the label: “dulce” is sweet, “picante” is hot, fresco means fresh, for cooking.
- Slice cured chorizo into rounds about as thick as a coin.
- Serve it at room temperature as tapas, or fry fresh chorizo until crisp.
- Keep a whole cured chorizo in a cool, dry place or the fridge.
The pairing
A ripe Spanish red: Garnacha or a Rioja Crianza. Soft tannin and ripe fruit handle the paprika without making it taste harsher.
- From our list: Le Sang des Cailloux Vacqueyras (about €20). Grenache-led and spicy.
- For hot chorizo: a fruity, dry rosé.
- Close to home: a Luxembourg Pinot Noir, lightly chilled.
Also try it with
- Manchego cheese and quince paste.
- Fried with potatoes and eggs.
- Cooked in cider, Asturian style.
- In a pot of beans or lentils on a cold night.
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Photo: Pixabay
Prices were checked in October 2026 and can change. Please drink responsibly. L’abus d’alcool est dangereux pour la santé, à consommer avec modération.