chourico

Chouriço is a Portuguese cured sausage made from pork meat and fat, traditionally seasoned with paprika, garlic, wine, and salt, then stuffed into natural casings. The name derives from the Latin "chorizo," and the ingredient has been produced in Portugal since at least the medieval period, with regional variations throughout the country and in Portuguese-speaking communities worldwide. The sausage is characterized by its deep reddish color (imparted by smoked or unsmoked paprika), coarse texture, and pungent, garlicky flavor profile. Variations include chouriço de carne (made from lean meat), chouriço de sangue (blood sausage), and chouriço de Silves or chouriço de Estremoz, which are protected designations from specific regions in Portugal.

Chouriço is used fresh, cured, or smoked in Portuguese and Lusophone cuisines, often grilled or pan-fried as a standalone dish, served in traditional stews (caldos), or added to rice dishes and soups. In Brazilian and Angolan cooking, it features prominently in feijoada and other festive preparations. The sausage is commonly sliced thinly and served as part of a charcuterie board, or diced into rice, bean dishes, and vegetable preparations. It can be cooked with wine and served as an appetizer (chouriço à Madeira), and its rendered fat provides flavor for cooking other ingredients.