Chorizo is a horseshoe shape with a spicy aroma and an intense flavour.

Pork meat is cut in to small pieces then marinated in special traditional spice sauces for 3 to 4 days after which the meat is marinated again in red wine, bay leaves, pepper paste and sweet pepper.

It is then smoked, going through 3 steps at different temperatures using oak wood.

It can be roasted or fried with a small amount of oil, or cooked, and it can be served with rice, potato or a simple salad.

In Portugal it is fried with fire water and served as a starter with a good wine and a traditional home made bread.