Spanish Chorizo! How is it different from Mexican chorizo?
Spanish chorizo is a a meat sausage that is air-cured or hard, made with minced pork and pork fat. The red color of Spanish chorizo is derived from generous amounts of pimenton (paprika) and encased in pork intestines. Depending on the type of paprika used, Spanish chorizo can be either spicy or sweet. The paprika used in Spanish chorizo is almost always smoked, which gives the sausage a deep, smoky flavor. Other ingredients are herbs, garlic, and white wine, and the links can range from short to very long.
Mexican chorizo is quite different from Spanish chorizo. The meat is ground, rather than chopped, and the sausage is fresh rather than cured. The red color of Mexican chorizo comes from various red peppers, not the smoked paprika that is in Spanish chorizo. Pork fat is often added to the meat mixture, other spices, and vinegar.
Growing up in Tampa, Florida, there was an abundance of mom and pop grocery stores in the Latin quarters of the city (Ybory City, West Tampa, Palmetto Beach) where they made their own. Ropes of chorizos could be seen hanging behind the meat counters.
My family used them mostly to flavor hearty soups, spanish tortillas and egg dishes. Many tapas bars will serve them sauted in wine or cider or with peppers
While we used the basic air-cured chorizo, in Spain there are a variety of kinds, ranging from hot to sweet.
You can find Spanish chorizos in specialty stores or order on line at sites such as latienda.com.
Check out the recipe for Spanish Tortilla in my Recipe page.