Chorizo (Spanish) or chouriço (Portuguese) is a type of pork sausage. Traditionally, it uses natural casings made from intestines, a method used since Roman times.
In Europe Chorizo is a fermented, cured, smoked sausage, which may be sliced and eaten without cooking, or added as an ingredient to add flavor to other dishes. Elsewhere some sausages sold as Chorizo may not be fermented and cured, and would require cooking before eating. In Spanish chorizo and Portuguese chouriço get their distinctive smokiness and deep red color from dried smoked red peppers (pimentón/pimentão).
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