Argentinian Chorizo

Overview

Argentinian Chorizo is the fresh sausage of the Argentine parrilla, usually made from pork or a pork-and-beef mixture and cooked over charcoal. It is best known through choripán, a grilled link split into bread and dressed with chimichurri or salsa criolla.

The cut

Identity and terminology

The Argentine food code distinguishes fresh chorizo from dried or matured sausage. The generic national title covers numerous butcher formulas, so it should not replace more specific entries such as chorizo criollo, porteño or parrillero.

Composition and characteristics

Common versions are coarse, juicy and lightly coloured, with garlic, pepper, paprika, oregano, nutmeg, wine or other regional seasoning. They are usually less acidic and less chilli-forward than Mexican fresh chorizo.

Production and process

Chilled meat and fat are coarsely minced, seasoned and stuffed into hog casings. Links are rested under refrigeration and grilled slowly enough to cook through without bursting.

History and regional forms

Argentine chorizo grew from Spanish and Italian immigrant sausage traditions within the country's cattle and pork economy. The parrilla and the urban chorizo sandwich turned it into a national food associated with football grounds, roadside grills and family asados.

Use, storage and related products

It is served as choripán, as the opening course of an asado, or with salads and grilled vegetables. It is related to Uruguayan parrillero sausage but distinct from Spanish cured chorizo.