chorizo
Sign in to save'''''' ( , ; ) 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.
Key facts
- Food.name
- Chorizo
- Food.image
- Chorizos P6021974.jpg
- Food.caption
- Curing
- Food.country
- Spain and Portugal
- Food.region
- Iberian Peninsula, Latin America, East Timor, Philippines, Goa (India)
- Food.course
- Side dish
- Food.served
- Hot or room temperature
- Food.main_ingredient
- Pork, paprika
- Food.commons
- Chorizo
via Wikipedia infobox
Article
16 sectionsContents
- Varieties by region
- Europe
- Spain
- Portugal
- Americas
- Mexico
- Central America and the Caribbean
- United States
- South America
- South and Southeast Asia
- East Timor
- Goa
- Philippines
- See also
- References
- External links
'''' ( , ; ) 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 and Portuguese is a fermented, cured, smoked sausage which gets its smokiness and deep red color from dried, smoked, red peppers (/); it may be sliced and eaten without cooking, or added as an ingredient to add flavor to other dishes. Elsewhere, may not be fermented or cured, requiring cooking before eating. In Mexico it is made with chili peppers instead of paprika.