Chorizo: More Than Just a Sausage!

More than a few of us Brits may have trouble pronouncing it, but over the past few years, Chorizo has found a home in many UK kitchens.  
But did you know there were so many varieties of this super Spanish sausage?

We’re going to take a look at some of them and learn something about Chorizo’s history, too.  
And, once we’ve done that, we’ll explore how you can enjoy Chorizo in delicious recipes.
We have a lot of ground to cover, so why don’t we get started?
 

Discovering Chorizo

There’s no doubt Chorizo’s increasing popularity is richly deserved.  Known for its smoky depth and fiery kick, this versatile sausage has journeyed from traditional Spanish fare to star in modern fusion delights.
When it comes to its history, though, Chorizo's origins are a little elusive, but one thing is certain - it's been a cornerstone of Spanish cooking for centuries.
The first whispers of Chorizo hark back to the Roman Empire.! Essentially a mix of ground pork meat and fat, spiced up with paprika, garlic, and oregano, it was an excellent way to preserve meat in times before refrigeration. The mix is then packed into natural casings and either smoked or dried. Today a plethora of Chorizo varieties exists, each charming and entertaining our palate in its unique way. 

Chorizo Tour of Spain

In Spain, Chorizo is crafted across various regions, each adding its special twist to the recipe. Here's a rundown of the most popular, culminating with the best:

1. Chorizo de Pamplona from Navarra: Bold and fiery.
   
2. Chorizo de Rioja: A milder counterpart from Rioja.
3. Chorizo de León: A smoky delight from León.
4. Chorizo de Cantimpalos: Hailing from Castilla y León, it's firm, mildly sweet, and a treat!
5. Chorizo Iberico: The crème de la crème, made with Iberico pork. Darker, richer, and oozing with savoury goodness.
6. Chorizo Criollo: An Argentine-Spanish twist; garlicky, herb-infused, and a dance of flavors!

Different Chorizos are intended for different purposes.  Remember, fresh cooking chorizo needs tomust be cooked and is usually soft and crumbly.
Cured chorizo, on the other hand, is ready to eat and is usually harder and firmer.  We guarantee you won’t be able to stop at one slice!
The chorizo from each region takes on the local flavour, influenced by climate, terrain, and traditions!

 Popular dishes made with Chorizo 

Chorizo adds a burst of flavour and, thanks to the paprika, a splash of colour to any dish. Be it breakfast omelettes, hearty stews, or sandwiches,
it's a winner! Here are a few recipes to try:

1. Chorizo and Potato Tortilla: A classic Spanish potato and chorizo omelette, perfect for any time of the day.
2. Chorizo and Bean Stew: Comforting and hearty - a match made in heaven.
3. Chicken and Chorizo Roast: Let your oven do the work with this flavourful roast.
4. Chorizo al Vino: The simplest tapa ever, with an unmistakable Spanish touch.
5. Chicken stuffed with Chorizo and Mozzarella: A delightful mix of chicken, chorizo, and gooey mozzarella. A sure-fire hit!

At Iberica Food, we stock a wide array of chorizos to tickle every taste bud - from spicy to mild, cooking to cured. So why not add a dash of Spanish flair to your meals with our premium Chorizos? Dive in, and discover why this sausage from Spain is a culinary sensation.