In Spain, chorizo is synonymous with Revilla, a family business that has been producing high quality dry cure sausages since the 1950s. Chorizo is made from pork mixed with a bland of sweet, hot and smoked paprikas and fresh garlic. The chorizo is then fermented, lightly smoked, naturally dried and sliced. The dark red circles of spicy cured sausage have a firm texture, speckled with fat. Uses: Add to risottos, pasta dishes or omelettes.

Spanish sausage seasoned with red pepper

Used in Spanish and Mexican cookery, chorizos are fresh sausages or dried salamis of pork, flavoured with paprika and sometimes garlic. Chorizo can be used in cooking or sliced for eating. Fresh chorizo sausages can be smoked or unsmoked and are delicious fried or grilled whole or skinned and crumbled into stews.

pork and beef sausage spiced with chili. often used in breakfast burritos.

A highly seasoned, coarsely ground pork sausage flavored with garlic, chili powder and other spices. It's widely used in both Mexican and Spanish cookery.

chor-EE-zoh, chor-EE-soh] Chorizo is widely used in both Spanish and Mexican cooking. Mexican style Chorizo is a pork sausage, sold either in links or in bulk. It is typically seasoned with ancho and pasilla chiles and can be used in many Mexican dishes including enchiladas. It's also a great addition to soups and stews.

Sausage made of beef and pork or pork alone with red pepper and spices. Normally it has to be fried before consumption.

A highly seasoned pork sausage from all Hispanic countries, ranging in seasoning from mild and sweet to fiercely hot. It's widely used in both Mexican and Spanish cookery. Mexican chorizo is made with fresh pork, while the Spanish version uses smoked pork.

a Spanish/Mexican sausage that also comes in non-meat soy form

Spanish sausage that combines pork, hot peppers and garlic, and is similar to longaniza.

A highly spiced, coarsely ground pork sausage, widely used in Spanish and Mexican cooking. Recipes: Cheddar Soup with Green Chiles Homemade Chorizo

a highly seasoned Spanish or Mexican pork sausage.

a spicy pork sausage, seasoned with garlic and red chile.

(chor-EE-zo) : Latin cooking borrowed this highly seasoned sausage from the Portuguese and Spanish centuries ago; it is usually made of pork, sometimes fresh, sometimes smoked.

A wonderfully fragrant sausage made with a seasoned ground pork mixture. Usually sold in links and must be cooked before being eaten. It is usually removed from the casings and crumbled.

Fresh, highly seasoned sausage flavored with chiles and spices.

A spicy pork sausage from all Hispanic countries, ranging in seasoning from mild and sweet to fiercely hot. Hotter versions come from areas of Spain and Portugal. Mexican versions contain a large variety of chiles and have a mealier texture and more complex flavor. Some of them even use fresh herbs giving it a green color. Portugal makes a cousin to this sausage called the linguisa, that is smoked and much hotter.

cured sausage typically made of ground pork, paprika, salt, garlic, salt

a coarsely-ground, flavorful pork sausage

This sausage actually comes in a few different varieties - Mexican and Spanish. The Spanish kind is most common - Spanish chorizo is pork sausage, cured, with garlic and paprika. The Mexican chorizo is fresh, not cured, and hotter, with chiles.

Highly seasoned hog link sausage.

Also known as "chouriçe or chouriço" in Portuguese communities. Chorizo is richly flavored, smoked garlic sausage from Spain. Smokiness and red color are imparted from Spanish paprika or pimentón. Mexican chorizo is fresh, not smoked and spicier. These are not interchangeable. In Spain, chorizo is popular at breakfast with eggs, or eaten as tapa. It's essential in many stews and paella.

Spicy pork and beef sausage.

Portuguese mild to hot pork smoked paprika sausage

Crumbly, spiced pork sausage.

A spicy Spanish sausage with new-found popularity....

Spicy Mexican sausage, fried and served with scrambled eggs, sprinkled on pizza, made into tacos, spread on sopes, etc.

Chorizo is a term encompassing several types of pork sausage originating from the Iberian Peninsula and known as Chouriço in Portugal, which have in common the use of pimentos to colour them red. It can either be a fresh sausage, in which case it must be cooked, but in Europe it is more frequently a fermented cured sausage, in which case it is usually sliced and eaten without cooking. Spanish chorizo gets its distinctive smokiness and deep red color from Pimentón, smoked Spanish paprika.