Chorizo is the Spanish sausage traditionally made from minced pork seasoned mainly with smoked paprika.
Spanish chorizo is commonly flavored with pimentón, garlic, and salt. It may be fresh and cooked before eating or cured and ready to slice. The paprika gives many varieties their characteristic red color and smoky, savory taste.
The sausage is made in numerous regional styles across Spain. Some are sweet, while others use hot paprika. Chorizo appears in stews, bean dishes, tapas, sandwiches, and rice preparations, as well as on charcuterie boards.
Spanish chorizo differs from Mexican chorizo, which is usually a fresh sausage with a softer texture and a different seasoning profile. Portuguese chouriço is related but is not the same product, and regional recipes across the Iberian Peninsula vary considerably.