Chorizo

- Origin: Iberian Peninsula in Portugal
- Usually seasoned with chili peppers and paprika
- Often sold in ground form in the U.S.
- Chorizo can be simmered in a sweet alcohol to cook

Chorizo refers to several varieties of sausage made from a combination of pork products. It is found most frequently in Spanish and Portuguese cuisines, though chorizo is used throughout Caribbean cultures and even into southeast Asia.
Spanish and Portuguese Chorizo

One of the spicier varieties of sausage, Spanish chorizo is typically dry-cured and can be eaten cold. It contains many pork products, including cheeks and other parts of the face. A popular dish combines chorizo and eggs, both fried in oil or fat.
Portuguese chorizo is similar to the Spanish in terms of preparation, but is notable for its addition of wine before being stuffed and smoked.
Chorizo in the Americas

Chorizo outside of Europe can consist of any number of meats, though pork is still the most prominent. In North America, chorizo is added as a complement to Mexican dishes in ground form.
A popular South American sandwich, the Choripan, is a grilled chorizo, eaten between bread, most often a baguette.