Types of Spanish Chorizo

Have you ever wondered how many different Chorizo types there are in Spain? Types of Spanish Chorizo, with their delicious smoked paprika flavours, vary massively. Authentic deep red Spanish Chorizo can range from fresh Chorizo for cooking paellas and stews, roasting, frying or barbecuing to Vela, Cular, Herradura, Chorizo Riojano/Navarra, Sobrasada. All are utterly delicious and have their own unique histories, idiosyncrasies, tastes and stories to tell.

What is Spanish Chorizo?

Before we begin to explore the full spectrum of the different Chorizo types, it is important to understand what exactly Chorizo is and its origins.

Authentic Spanish Chorizo is a cured pork sausage which is seasoned mainly with sweet or hot smoked paprika, garlic and salt. The paprika gives Spanish Chorizo its vivid red colour and smoky, spicy flavour, whilst curing preserves the Chorizo and can be used to intensify its flavour. You can eat cured Spanish Chorizo sliced as is, or use fresh Spanish Chorizo to cook traditional tapas, stews and rice dishes.

What is the history of Spanish Chorizo?

Before we begin exploring the different Chorizo types, let’s reflect on the origins of Spanish Chorizo. Back in Roman times, sausage-making began in Iberia where salt was used to preserve meat. However, they were band in colour and flavour. Spain had to wait until the arrival of smoked paprika in the 16^th century from the Americas before it was introduced to create Chorizo’s deep red colour and distinctive smoky flavour we enjoy today. Curing, seasoning and stuffing minced pork into sausage casings was a way of preserving food to be eaten throughout the winter. Interestingly, paprika itself also has a preservative effect all of its own.

Such was the popularity of Spanish Chorizo, as the Spanish Empire grew, Chorizo-making techniques were exported to the Americas where paprika was originated and was plentiful. So Mexican and Argentinian Chorizo are the distant cousins of the original Spanish Chorizo.

Different Chorizo types

The main different types of Spanish Chorizo are characterised by three things; curing, meat and region of origin. For example, there are fresh, semi-cured and dry-cured Spanish Chorizo sausages, some are made from Iberian pig meat, others with “white pork” from local breeds. In Northern Spain, Riojano from La Rioja, “Chorizo de Pamplona” from Navarra, and Sombrasada from the Balearic Islands are popular as well.

Fresh Chorizo

Fresh Chorizo, or “Chorizo fresco”, is, as the name suggests, a raw Chorizo sausage which is soft, juicy and vivid red. These are used exclusively for cooking. A high-quality example is Basco Fresh Cooking Chorizo Picante. This melt-in-your-mouth, soft and flavoursome Spanish Chorizo is truly unique as it is made to our own specification in the Rioja region by a Chorizo producer with over 100 years of experience.

There are two types of fresh Chorizo: spicy “Picante” or sweet “Dulce”. Our fresh Chorizo is the picante variety, cooks in just 8 minutes and is ideal for cooking on the grill or barbecuing. Its secret spice blend, using premium quality paprika, also adds tremendous depth and flavour to paellas, tapas, sauces, soups, stews and pasta dishes. Basco Fresh Cooking Chorizo Picante is available in 1kg and 350g packs, and a mild version of Mini Cooking Chorizo is also available.

Chorizo Vela

Vela, meaning “candle”, which refers to its shape, is a large stick of fully-cured, ready-to-eat Chorizo that is perfect for slicing. Made in La Rioja by Martinez Somalo – a family charcuterie business since 1900. It follows a traditional cured recipe of thick cuts of pork, salt, garlic and paprika. Lean, meaty and with a wonderful fiery red colour and smoky flavour, it is often sliced and served as a tapa with jamon, olives or manchego cheese, and is a key ingredient of an authentic Spanish bocadillo sandwich.

Chorizo Vela is gluten-free and available in both a Picante and Dulce style. Chorizo Vela Picante uses plenty of the spicy, chili-hot version of the Pimenton de la Vera to give it a real kick of chilli, whereas Chorizo Vela Dulce is easier on the fire and spice.

For your convenience, Martinez Somalo also produce ready-sliced Chorizo Vela which is available in both a 500g and 100g pack. These are great for sandwiches and wraps for birthday parties and celebrations.

Chorizo Sarta, Herradura or Horseshoe

This particular Spanish Chorizo has a variety of names which refer to its shape – Sarta meaning “string” or “garland” and Herradura meaning “horseshoe – but they are effectively the same Chorizo. The variety we stock is La Gloria Riojana Chorizo Sarta Picante, again made to an old recipe by family-owned Martinez Somalo.

Fully dry-cured, Chorizo Sarta is formed into a horseshoe-shaped ring tied with string. It requires no cooking or refrigeration and is delicious with Manchego cheese, crusty bread and a glass of your favourite Spanish wine.

Chorizo Cular

Cular is a traditional and natural slow-cured Spanish Chorizo. As it is aged for slower and for longer it develops a much deeper and richer paprika flavour. Basco stocks Martinez Somalo Chorizo Cular, which is made using only select cuts of Spanish pork, seasoned with smoky paprika, garlic, and salt. It is then packed into a natural casing and matured in the La Rioja mountain air, the perfect slow-curing conditions.

To serve Spanish Chorizo Cular, slice it thinly to reveal its beautifully rich marbling, then let it come up to room temperature so its smoky flavour and silky texture shine through. Chorizo Cular is best enjoyed with bold red Spanish wines such as Rioja and accompanied by matured cheeses, crusty bread, or classic Spanish tapas.

Sobrasada

The national sausage of the Balearic Islands, Sobrasada dates back to the 14^th century, and is a raw-cured Spanish Chorizo sausage that, unlike other Chorizo, is soft and spreadable like pâté. The Chorizo Sobrasada stocked by Basco is artisan-made by Embutidos Munar – a family business since 1942. 100% natural and gluten-free, it is made with finely ground free-range pork, sea salt and sun-dried paprika from Tap de Corti in Mallorca. The semi-tropical climate of the Balearic Islands does not allow for fully dry-curing, which is why the meat is preserved by mixing it with a specific local variety of paprika and then aged for just a short time.

Sobrasada Chorizo is perfect for cooking with and is often used as a pasta filling, fried with meat or fish dishes or used as a garnish. By far the most popular way to enjoy Sobrasada, though is spread liberally on crusty bread and the toasted to enhance its flavours.

Spanish Chorizo Recipes

When your appetite for Chorizo? Why not try some of Basco founder Javier De La Hormaza’s authentic Spanish Chorizo recipes? Basque-born and a trained chef, Javier is deeply passionate about traditional Spanish classics and, in particular, authentic Basque cuisine. Here are some of Javier’s favourite dishes you can recreate…

Spicy Chorizo Sausage with Honey and Red Wine – a classic tapas dish where the chorizo gets coated in a lovely sweet red wine syrup.

Chicken and Chorizo Paella – chicken and chorizo are made for each other. Featuring saffron, you can tweak the flavour by adding sweet or spicy pimentón. Use Bomba, Bahía or Senia paella rice for true authenticity.

Chorizo and Lentil Stew – you’ll love how the earthy, slow-cooked flavours of the lentils are offset by the warming spice of fresh cooking Chorizo. A true winter favourite.

Chorizo and Manchego Brioche Buns – a seriously easy-to-follow recipe that creates a delicious starter for any dinner party.

Mussels, Crispy Chorizo and Puttanesca Sauce – Javier’s take on a classic Neapolitan pasta dish featuring fresh mussels, tomatoes, olives, capers, anchovies, pepperoncino and crispy chorizo sausage.

Dover Sole with Clams and Chorizo – impress effortlessly with the ultimate Spanish-inspired fish recipe featuring a whole pan-fried Dover sole, crispy Chorizo, garlic, sherry vinegar and fresh clams.