Which chorizo is best for cooking?
Spanish cuisine is full of traditional recipes made with chorizo, from Asturian bean stew (fabada asturiana) and lentils to huevos rotos with chorizo and patatas a la riojana. But which chorizo is best for cooking? At Enrique Tomás, we have specialised in jamón ibérico and premium Spanish cured meats for more than 30 years. We know exactly which varieties are best enjoyed as they are, and which are perfect for cooking.
Types of chorizo according to the breed of pig
Iberian chorizo
It comes from pigs that naturally infiltrate fat into the muscle, making it juicier and full of rich, complex flavours. The best way to enjoy it is simply sliced and served raw with fresh bread. Cooking it would be a complete waste of its premium quality.
Farmhouse chorizo
It comes from white pigs (Duroc, Landrace…). It is highly versatile and can be included in all kinds of dishes. Some varieties are naturally air-cured, whilst others are smoked over natural wood, each suitable for different culinary uses.
Lentils with chorizo
Types of chorizo according to their shape
Serranito
For cookingSmall in size, with an intense colour and rich flavour. Perfect for stews, casseroles, and slow-cooked dishes.
Ristra chorizo
For cookingChorizos tied together in a string, usually soft and juicy. Ideal for barbecues or grilling.
Horseshoe chorizo
Raw / SlicedA single chorizo sausage linked at both ends in a U-shape. Perfect to be eaten raw just as it is.
Vela chorizo
Raw / SlicedThe most common variety in supermarkets, with a straight, elongated shape. Ideal raw or in a sandwich with extra virgin olive oil.
Cular chorizo
Raw / SlicedThe one that requires the longest curing period. Similar to vela chorizo but thicker. Perfect for tapas and sandwiches.
Chorizo according to its region of origin
Each region in Spain has its own distinctive chorizo with its own unique characteristics. Navarrese and Galician chorizos are excellent eaten cold. For the rest, here are their most traditional cooking uses:
Chorizo Riojano
The star ingredient in traditional bean stews like fabada riojana and fabada asturiana.
Chorizo from Segovia
Typically used to prepare scrambled eggs with chorizo, featuring the famous Pimentón de la Vera smoked paprika.
Chorizo from Salamanca
The best and most classic choice for slow-cooked white bean stews.
Extremaduran chorizo
The most popular option for traditional lentil stews and migas extremeñas.
Canary Islands chorizo (Teror)
Mainly used to prepare scrambled eggs with chorizo de Teror, a very typical dish across the islands.
Now that you know which chorizo to use for every recipe, there's only one thing left to do... Open the one you have at home and start cooking!
