Spanish Charcuterie: Chorizo and Lomo
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Origin
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Description
Spanish chorizo — fresh or cured pork seasoned with pimentón and garlic — is the defining cured meat of the Spanish tradition. Unlike Italian salami (which uses a complex of spices), Spanish chorizo's spice palette is specifically limited: pimentón provides the colour, flavour, and preservation (its capsaicin content inhibits bacterial growth); garlic provides depth. The two-spice simplicity produces a product of immediately recognisable, complex character.
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The Thread
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Flavour Context
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Pillars V — VII
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