Chorizo is a type of sausage. The term sausage derives from salsus, which, in Latin, means “salted” and refers to the process of being preserved in salt. It is one form of curing. Many years back, there were no refrigerators, and salting meat was a standard method of preservation that we still use today.
Spanish chorizo is made from pork, paprika, garlic, herbs, and wine. The mixture is stuffed into casings, fermented, smoked, and finally air-cured for up to three months. Spanish chorizo is ready to eat, sold cured and smoked, and has a hard, firm texture. Spanish-style chorizo can be sliced and eaten as a snack or served on a cheese plate, though it is also commonly used as a flavor base for stews and rice dishes like paella.
On the other hand, Mexican Chorizo is fresh; the casing is filled with raw meat, and it must be cooked before consumption; it is mixed with various seasonings and spices made from red peppers, giving it a bright orange hue. You can either buy loose chorizo and remove the meat from the casing or cook the links whole; it is versatile and can be used in tacos, burgers, eggs, and much more.