About this cut
Ibérico Chorizo is the definitive icon of Spanish charcuterie, crafted from the revered Pata Negra pigs of the Iberian Peninsula. This sausage features a coarse grind of premium shoulder and loin meat, seasoned intensely with sea salt and the signature smoky heat of Pimentón de la Vera. The result is a profile characterized by its high content of oleic-rich fat, which provides a melting texture and a deep, nutty complexity unique to acorn-fed pork. Whether cured or fresh, it represents a masterclass in the balance of smoke, spice, and porcine intensity.
Taste-DNA
Composed of high-quality trimmings from the Ibérico shoulder (paleta) and loin (lomo), where the intramuscular fat concentration is highest. This specific selection of working muscles ensures a robust texture that holds its structure during the curing process or high-heat application.
Preparation
Cooking Guide
For cured varieties, serve at room temperature and slice thinly to allow the monounsaturated fats to soften and release their aromatic bouquet. When working with fresh or semi-cured chorizo, pan-sear or grill over medium heat to slowly render the fat without scorching the delicate paprika, which can become bitter if burnt. A common expert technique is to finish the sausage by poaching it in dry cider or white wine after an initial sear to emulsify the juices. Always allow grilled links to rest for two minutes to stabilize the internal temperature and fat distribution.
Core Temperatures
Portions per Person
Pair the intense, smoky profile with a bright Rioja Joven or a structured Navarra Garnacha rosé to provide a refreshing acidic counterpoint to the rich lipids. For a gourmet finish, serve with a side of Marcona almonds and a drizzle of floral honey to contrast the pimentón heat.