Iberian acorn-fed chorizo is one of the finest Spanish sausages and is made by combining the meat of acorn-fed Iberian pigs with various spices, such as paprika, one of the key ingredients responsible for its red color.
If you want to find out how to enjoy Iberian acorn-fed chorizo, at Enrique Tomás, we'll tell you everything you need to know.
How to Enjoy Iberian Acorn-Fed Chorizo Solo
One of the best ways to enjoy cured sausage is on its own, accompanied by "picos sevillanos" or bread and white wine. The combination of these ingredients results in an exquisite tasting experience, as they are all high-quality products.
Just like with ham, experts recommend placing the chorizo on a white ceramic plate at room temperature, so there's no need to refrigerate it beforehand. Cooling it in the fridge could overly chill the sausage and diminish the subtleties of its flavor.
But Why Use a White Plate?
Sight plays a significant role in our perception of food, which is why many people say "you eat with your eyes." When it comes to Iberian acorn-fed chorizo, its appearance is outstanding, and by placing it on a plate without any visual distractions, you'll make your guests satisfied at first sight. You'll be a fantastic host!
Many times, we make the mistake of mixing different types of cured sausages on the same plate when it's advisable to use a separate dish for each one. This way, you prevent the flavors from mingling.
How to Serve
Just like with ham, cured sausages should be sliced to the right thickness. In this case, it's best to use a sharp knife, but you don't need a specialized holder; a regular large knife will do. Once it's sharpened, cut slices thick enough to savor the flavor but thin enough to melt in your mouth.
Another detail to consider is the skin that wraps around the chorizo. If you want to remove it quickly without going slice by slice, make a perpendicular cut on the surface of the chorizo. As soon as one of the two parts lifts, you can effortlessly pull it off, and the skin will come off with a simple motion. You'll find peeling the chorizo is quite easy when following this advice!
However, if you prefer not to do this yourself, keep in mind that among the wide variety of products and cured sausages at Enrique Tomás, we offer sliced chorizos, salchichón, and loin, all expertly cut by the best slicing professionals, so you can enjoy them more conveniently at home.
Dishes Where Chorizo Can Be Used as an Ingredient
Chorizo, in addition to being enjoyed on its own, can be incorporated into a wide variety of dishes and is consumed throughout virtually every region of Spain.
For example, in the Community of Madrid, they use chorizo to prepare Madrilenian stew (cocido madrileño), a hearty meat and vegetable dish especially popular in winter.
In the northern part of the peninsula, specifically in Galicia, they also use it in their version of Galician stew (cocido gallego), while in Asturias, it's essential for making Asturian bean stew (fabada asturiana). In Cantabria, they incorporate it into their mountain stew (cocido montañés), and in Castilla y León, chorizo is often combined with legumes, especially lentils. In La Rioja, it's an irreplaceable ingredient in Patatas a la riojana (La Rioja-style potatoes).
Now, if we move to the Mediterranean region, there are plenty of recipes for lentils with chorizo, although stews are less common in this part of the country. In Extremadura, they use chorizo as a key ingredient in hurdana salad (ensalada hurdana), a dish made with orange, chorizo, lemon, ham, olive oil, salt, and eggs. Despite its name, as you can see, it's not exactly a light salad!
In the southern part of the country, chorizo is used to prepare Spanish flamenco eggs (huevos a la flamenca), and in the Canary Islands, it's also combined with broken eggs to create broken eggs with Teror chorizo, a variety of chorizo specific to the region.
As you can see, chorizo is an essential ingredient in Spain's rich and diverse cuisine. Now that you know how to enjoy Iberian acorn-fed chorizo, don't hesitate to indulge whenever you desire.