So, you take your pork shoulder, chop it into cubes, and run it through a meat grinder. The grind size matters: Spanish chorizo is usually coarser, while Mexican chorizo is ground finer, almost like a paste. Then you mix in your spice blend, and here’s a pro tip: red wine or sherry vinegar often gets added to Spanish chorizo for acidity. Because nothing says “authentic” like a splash of booze.
Now, the casing. Traditional chorizo is stuffed into natural casings—which are pig intestines. Yep, the same stuff that holds your breakfast links together. Don’t be grossed out; it’s clean, edible, and gives the sausage that satisfying snap when you bite into it. Some modern brands use synthetic casings, but real chorizo lovers will sniff those out from a mile away. And yes, I just told you you’re eating pig colon. You’re welcome.
The Fermentation (Yes, It’s Alive)
For Spanish chorizo, the sausage is then hung to ferment and air-dry for weeks or months. Beneficial bacteria munch on the sugars, creating that tangy, funky flavor. They also lower the pH, which kills off bad bugs. It’s like a science project, but one you eat with cheese. And speaking of science, some producers add curing salts (sodium nitrite) to keep the color red and prevent botulism. Spooky, but necessary.
Chorizo Sausage
Mexican chorizo, on the other hand, is meant to be eaten fresh. So no fermentation, no drying. It’s just spiced pork that you cook until it’s brown and crispy. You can fry it right in the casing or squeeze it out like toothpaste—a very messy, delicious toothpaste.
