Chorizo
Chorizo
Chorizo (pronunciation: /tʃəˈriːzoʊ, -soʊ/) is a type of pork sausage that originated in the Iberian Peninsula. It is a staple in both Spanish cuisine and Portuguese cuisine.
Etymology
The term "chorizo" comes from the Latin word salsicium, meaning "salted". It is derived from the word salsus, which means "salted" or "preserved". The term was later adapted into the Spanish language as chorizo.
Description
Chorizo is made by grinding fatty pork meat and mixing it with paprika, garlic, salt, and other spices. The mixture is then stuffed into natural or artificial casings and left to cure. The specific spices used can vary, leading to numerous regional varieties of chorizo. Some versions are smoked, while others are not.
Varieties
There are two main types of chorizo: Spanish and Mexican. Spanish chorizo is made with smoked pork and is typically cured, while Mexican chorizo is made with fresh pork and is typically cooked before eating.
Related Terms
- Sausage: A type of meat product usually made from ground meat, often pork, beef, or poultry, along with salt, spices, and other flavorings.
- Casing: A tube used to enclose the filling of a sausage.
- Cure: A method of preserving foods, typically meats, by the addition of salt, sugar, or other substances.
- Paprika: A spice made from ground, dried fruits of the chili pepper family.
- Garlic: A species in the onion genus, Allium, widely used in cooking for its strong flavor.
External links
- Medical encyclopedia article on Chorizo
- Wikipedia's article - Chorizo
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