Summary

Introduction to Chorizo

Claudia Romeo explores the world of chorizo, a type of sausage originating from Spain, where the Romans introduced the art of making sausages.

Types of Chorizo

Chorizo can be either fresh or dry-cured
Base ingredients include lean pork and lean fat
Varieties include:
- Chorizo blanco (made with black pepper)
- Sweet chorizo (made with sweet or bittersweet paprika)
- Spicy chorizo (made with spicy paprika)

Chorizo Ibérico

A local variety from Seville, made from a special breed of pigs, the black Iberian pig, which roams freely in the region’s sierra.

Manufacturing Process

Claudia visits Jamones Lazo, a company in Cortegana, to see the making of two different types of chorizos:

One with pimentón
One without

The process involves:

Ground meat mixed with seasoning (garlic, paprika, and salt) by hand
Meat resting for 24 hours
Meat placed into tripe
Chorizo closed with a lace by hand
Chorizo pierced to allow air into the meat

Tasting Chorizos

Claudia tries different types of chorizos, including:

Sweet chorizo
Mild chorizo
Spicy chorizo
Pimentón (the spice used in chorizo)

She describes the flavors and textures, noting that the spicy chorizo is not too overwhelming and the pimentón is best mixed with other ingredients.

Key Vocabulary

Term	Definition	Example Usage
Chorizo	A type of sausage originating from Spain, made with lean pork and fat, and seasoned with various spices.	“The chef added sliced chorizo to the paella for extra flavor.”
Dry-cured	A method of preserving meat by allowing it to dry, either with or without the use of salt or sugar.	“The dry-cured chorizo was more concentrated in flavor than the fresh one.”
Pimentón	A type of smoked paprika used to season chorizo and other Spanish dishes.	“The chef added a pinch of pimentón to the chorizo for a deeper flavor.”
Chorizo Ibérico	A type of chorizo made from the meat of black Iberian pigs, known for its rich flavor and high quality.	“The Chorizo Ibérico was served as a delicacy at the Spanish restaurant.”
Tripe	The lining of a animal’s stomach, often used as a casing for sausages like chorizo.	“The chorizo was stuffed into tripe and tied with a lace before being cured.”
Black Iberian pig	A breed of pig native to the Iberian Peninsula, known for its distinctive black color and high-quality meat.	“The black Iberian pig is prized for its rich, flavorful meat, which is often used to make Chorizo Ibérico.”
Lean pork	Pork meat that is low in fat, often used as a base ingredient in chorizo and other sausages.	“The recipe called for lean pork, which was mixed with fat and spices to make chorizo.”
Lean fat	Fat that is low in impurities and has a high melting point, often used in combination with lean pork to make chorizo.	“The lean fat added a rich, creamy texture to the chorizo without making it too greasy.”
Chorizo blanco	A type of chorizo made with black pepper, known for its mild flavor and white color.	“The chorizo blanco was served as an appetizer, paired with crusty bread and olives.”
Sweet chorizo	A type of chorizo made with sweet or bittersweet paprika, known for its mild, slightly sweet flavor.	“The sweet chorizo was grilled and served with a side of roasted vegetables.”
Spicy chorizo	A type of chorizo made with spicy paprika, known for its bold, spicy flavor.	“The spicy chorizo added a kick to the paella, but wasn’t overwhelming.”

Watch The Video

How Traditional Spanish Chorizo Is Made | Regional Eats

Vocabulary Quiz

1. Which word means ‘a type of sausage originating from Spain’?

A) Pimentón
B) Chorizo Ibérico
C) Chorizo
D) Paprika

2. What is the primary breed of pig used to make Chorizo Ibérico?

A) White pig
B) Black Iberian pig
C) Brown pig
D) Wild boar

3. What is the process of allowing air into the meat during chorizo manufacturing?

A) Resting the meat
B) Mixing the meat with seasoning
C) Piercing the chorizo
D) Closing the chorizo with a lace

4. What is the name of the company visited by Claudia to see the making of chorizos?

A) Jamones Cortegana
B) Chorizo Lazo
C) Jamones Lazo
D) Pimentón Factory

5. What is the term for the art of making sausages introduced by the Romans?

A) Chorizo making
B) Sausage curing
C) Meat processing
D) The art of making sausages

Answer Key:

1. C
2. B
3. C
4. C
5. D

Grammar Focus

Grammar Focus: Using the Present Simple and Present Continuous Tenses to Describe Processes and Habits

The present simple tense is used to describe habits, routines, and general truths, whereas the present continuous tense is used to describe actions that are happening at the moment of speaking or around it. In the context of the text, the manufacturing process of chorizo involves a series of actions that are typically done in a certain way, making the present simple tense suitable for description. For example, “The process involves ground meat mixed with seasoning by hand” can be rephrased as “The process involves mixing ground meat with seasoning by hand” to emphasize the habitual nature of the action. On the other hand, if Claudia were describing her actions as she observes the process, she might use the present continuous tense, e.g., “The workers are mixing the ground meat with seasoning by hand.” Understanding the difference between these two tenses is crucial for effective communication, especially when describing processes, habits, and temporary actions.

Grammar Quiz:

Choose the correct tense to complete each sentence:

The company is making makes was making made two different types of chorizos every day.
Claudia tries is trying tried had tried different types of chorizos during her visit.
The workers mix are mixing were mixing have mixed ground meat with seasoning by hand as part of the process.
Claudia describes is describing described had described the flavors and textures of the chorizos in her article.
The black Iberian pigs roam are roaming roamed have roamed freely in the region’s sierra.

Answer Key:

The correct answers are:

b) makes
a) tries
a) mix
a) describes
a) roam