Chorizo

Name: Chorizo — a spicy pork sausage from Spain and Portugal, flavoured with smoked paprika (pimentón) and garlic, which gives it a deep red colour. Spanish chorizo is cured and eaten as is, or cooked, and Mexican chorizo is a fresh sausage that is cooked.

Description

Chorizo dates back to at least the Middle Ages in the Iberian Peninsula, and its distinctive red colour comes from paprika, which was brought to Spain from the Americas in the 16th century. Spanish chorizo comes in sweet (dulce) or hot (picante) varieties, and is cured by air-drying, so it can be sliced and eaten raw, as a tapa, or cooked in stews such as fabada and cocido.

Mexican chorizo is a fresh, crumbly sausage made with vinegar and chilli, and cooked before eating, in tacos, eggs and beans. Chorizo is very flavourful, so a small amount goes a long way.

Main nutrition value

Processed meats provide protein, but they are typically high in salt and saturated fat, and cured products contain added nitrites. Chorizo is particularly high in fat and salt, though a small amount adds a lot of flavour.

How best to be consumed

Chorizo is a flavouring, used in small amounts.

1. Slice thinly and serve as a tapa with bread and cheese, if it is cured Spanish chorizo.
2. Fry slices briefly, to release the paprika-red oil, and use in eggs, beans, rice, stews and soups.
3. Cook fresh Mexican chorizo thoroughly, until no pink remains (to 71°C), crumbling it in a pan.
4. Use a small amount, since it is strong in flavour, high in fat and in salt.
5. Store cured chorizo cool, and fresh chorizo in the fridge, and use within the date.

Overconsumption could cause…

Chorizo is a processed meat, best occasional.

1. Higher risk of bowel cancer and other conditions with regular intake of processed meat, which the World Health Organization's cancer agency classifies as carcinogenic to humans, because of nitrites, salt and smoking, so keep it occasional.
2. High salt (sodium), which can raise blood pressure over time, particularly in cured, canned and processed products.
3. Raised LDL cholesterol and heart disease risk from the saturated fat in fattier cuts, skin and processed products, so choose lean cuts and trim visible fat.
4. Nitrites and nitrates used in curing, which can form cancer-linked nitrosamines when cooked at high heat, so avoid charring cured meats.
5. Parasites such as Trichinella and tapeworm, and hepatitis E virus, from undercooked pork, so cook pork thoroughly, to at least 63°C with a rest. This applies to fresh chorizo, which must be cooked through.
6. Listeria infection from cold cured or sliced meats and pâté, a particular risk in pregnancy, older age and weak immunity, so these groups should avoid them or heat them until steaming hot.

GroupsProcessed MeatMammals (red meat)High saturated fatHigh sodiumRich in seleniumRich in vitamin B12Rich in vitamin DCured or salted

Related foodsHamBaconCorned BeefPastramiPancettaPepperoni

Wikipedia — Chorizo, used for origin, naming and history: https://en.wikipedia.org/wiki/Chorizo