Chorizo is a heavily seasoned Spanish pork sausage, flavored with smoked paprika (pimentón) and garlic, giving it its signature reddish hue and bold, smoky flavor. It comes in two main varieties:

1. Chorizo curado (cured and ready-to-eat, similar to salami)
2. Chorizo fresco (raw, for grilling, frying, or cooking in stews)

Found in nearly every region of Spain, chorizo is eaten sliced with bread, grilled, or cooked into dishes like fabada asturiana, lentil stew, or chorizo a la sidra (simmered in cider). Regional variations differ in spice level, fat content, and smoking technique, with famous versions from La Rioja, Navarra, and Extremadura.

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