The Spanish Chorizo Consortium is a voluntary association of companies that brings businesses from the Spanish meat industry together.
Only Chorizo that comes from The Spanish Chorizo Consortium can be distinguished by our label – a guarantee of quality.
A large representation of Spanish producers from the meat industry endorse our Consortium with their knowledge.
Widely known and recognised Spanish cuisine – both traditional and modern – are fused together in our extensive cookbook.
A single piece that is tied with a string at the end so that it can be hung up; hence it has a characteristic horseshoe shape. With an intense flavour, this chorizo can be eaten raw, without cooking, since its curing is usually perfect.
A straight and not very wide piece – between three and four centimeters in diameter – that is usually about 40cm long shaped like a candle, hence its name. It is not usually cooked and is eaten from boards, as tapas, and in sandwiches for example.
Easy to buy because the different types of white, duroc, or Iberian pork chorizo are available pre-sliced. It is usually made from a vela, cular, or another chorizo created in a similar way in order to be sliced thicker with a larger diameter. This sliced chorizo has a good amount of curing too.
Small in size, well cured, and with an unmatched intense colour, it is perfect to use when cooking; although it is easy to cut, it can also be added whole to stews as it adds a very special texture and touch to what we are cooking.
It follows the same production method as the white layer pork or duroc chorizos so that it can be marked with the Consortium seal, and the raw materials must come from 100% Iberian pigs. It is sold cured and is presented in slices, shaped like a candle or a horseshoe.
Chorizo on a string. It is made from a gut and then tied off by dividing it with a string, forming a row of smaller sausages. Generally, this type of chorizo is ideal for grilling and barbecuing because when eaten raw it is very soft and oily.