Chorizo is the Spanish sausage made from pork, pimentón, and garlic. Spanish chorizo is typically seasoned with salt as well, and its vivid red color and smoky flavor come from pimentón, the Spanish name for paprika.
There are hundreds of regional varieties across Spain. Some are smoked, while others are cured or fermented and can be sliced and eaten without cooking. Chorizo may be classified as dulce, using sweet paprika, or picante, using hot paprika. Chorizo de Pamplona is a notable regional style with a thicker casing and more finely ground meat than many other Spanish versions.
Chorizo is commonly grilled, fried, simmered in cider or wine, served as a tapa, or added to stews and bean dishes. It is important not to assume that every chorizo is prepared the same way. Spanish chorizo is often cured, but Mexican chorizo is generally fresh and must be cooked; it also usually relies on chili peppers and vinegar rather than Spanish smoked paprika. Morcilla is a blood sausage, sobrasada is a soft spreadable sausage from the Balearic Islands, and salchichón is a different cured pork sausage.