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.
- **Pimentón quantity:** The dominant spice — 2–3% of the total weight. The type of pimentón (sweet, hot, or a combination) determines the final character. - **Curing:** Salt (2.5–3% by weight) applied to the ground meat — draws moisture, seasons, and provides preservation. - **Air-drying:** 2–8 weeks depending on the size and style. The exterior should feel firm; the interior should have firmed but retained a slight give. - **Lomo ibérico:** The cured loin of the Ibérico pig — less complex than jamón ibérico but achieving the same marbly, aromatic fat character in a leaner, more consistent cut.
Spain: The Cookbook