Whether cured, smoked, or fresh, chorizo is made and eaten all over Spain. It is an utterly delicious pork sausage with lots of garlic and pimentón (Spanish smoked paprika), and also the nation’s most versatile food, so it’s no surprise the entire world has gone mad about it.
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The Spanish chorizo can be sweet or spicy, served raw as a tapa, or added in various dishes. Some of the most important types include Chorizo Zamorano – a variety made in Castile and Leon and protected by a Marca de Garantia; the sweet Chorizo de Pamplona; Chorizo Riojano, which is protected by PGI; Chorizo Patatero (made with potatoes); Chorizo Canario (typical to the Canary Islands, with a consistency similar with that of French pate); and those made in the province of Salamanca. The finest smoked varieties can be found in Asturias, Galicia, and Cantabria.
For a quintessential Spanish experience, try it with Manchego cheese and a glass of Rioja.