Spain – Chorizo seco – Recipe (Traditional)


This recipe yields a traditional Spanish Chorizo Seco sausage with a robust blend of spices and a rich, smoky flavor that is perfect for slicing and enjoying on its own or as part of tapas dishes. Adjust the seasoning to your preference for spiciness and richness.


Authentic Spanish Chorizo Seco is a dry-cured sausage renowned for its robust flavors and distinctive appearance. Made from coarsely ground pork shoulder and back fat, seasoned with a blend of sweet and smoked paprika, black pepper, cumin, and garlic powder, this sausage offers a harmonious balance of spicy, smoky, and savory notes.

The preparation of Chorizo Seco involves mixing the meat with traditional Spanish spices and red wine, stuffing it into natural hog casings, and then allowing it to air-dry for several weeks. During this curing process, the sausages develop a firm texture and deep flavor profile, enhanced by the gradual loss of moisture.

Once fully cured, Authentic Spanish Chorizo Seco is characterized by its vibrant red color, thanks to the paprika, and a rich aroma that entices with every slice. It is often enjoyed thinly sliced as part of tapas (appetizers), paired with crusty bread, cheeses, or used to add depth to various Spanish dishes.

Whether enjoyed on its own or incorporated into culinary creations, Chorizo Seco represents the craftsmanship and culinary heritage of Spain, offering a savory experience that captivates the senses with every bite.


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