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Chorizo is a spicy pork sausage originating from Spain and Portugal; it is also popular in Latin American countries. The main spice is paprika (which gives its characteristic flavor and reddish color). In Latin American countries, hot chili pepper is often used instead of paprika. The meat for the sausage is usually chopped into large pieces (although in some regions it is finely ground).

In cooking, chorizo is used in dried, cured, boiled, fried, and baked forms. It is added to pizza, pasta (paella, rice dishes), soups (lentil, chicken), stews, braised dishes (with legumes, potatoes, peppers), sandwiches, appetizers, and salads. Chorizo pairs well with cheeses (Manchego, Parmesan, Cheddar), eggs, tomatoes, peppers (chili, bell pepper), onion, garlic, parsley, oregano, thyme, wine (red, white), potatoes, beans, lentils, and rice.

Chorizo is rich in protein, fat, vitamins (B1, B2, B3, B5, B6, B9, B12, D, E), and minerals (potassium, phosphorus, magnesium, calcium, sodium, iron, zinc, copper, manganese, selenium). Due to its high salt and fat content, chorizo should be limited in cases of hypertension, atherosclerosis, obesity, and diseases of the liver, gallbladder, pancreas, and gout.