Chorizo
Grilled Argentinian sausage, often served as part of a mixed grill or as an appetizer.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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Nobre´s Parrilla
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Chorizo in Argentina has its roots in Spanish and Italian immigration patterns of the 19th and 20th centuries, bringing with them sausage-making traditions. Over time, Argentinian chorizo evolved to incorporate local ingredients and preferences, becoming a staple of the country's cuisine.
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Chorizo Argentino is deeply intertwined with Argentinian social gatherings and the 'asado' tradition, a cornerstone of Argentinian culture. It represents conviviality, shared meals, and national identity.
Asado Staple
Chorizo is almost always included in an asado, the traditional Argentinian barbecue. It's often one of the first meats to be grilled, serving as an appetizer while the other meats are prepared.
Choripan
The choripan (chorizo sandwich) is a popular street food and a common sight at sporting events and festivals. It usually consists of grilled chorizo served in a crusty bread roll, often topped with chimichurri sauce.
Social Gathering
Sharing chorizo at an asado or any social gathering is a symbol of hospitality and friendship in Argentinian culture. It's a way to connect with others and enjoy a leisurely meal.
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Argentinian chorizo boasts a rich, savory flavor profile, often characterized by smoky notes and a subtle spiciness. Garlic and paprika are key contributors to the overall taste.
The flavor of Argentinian chorizo comes primarily from its ingredients: coarsely ground pork, beef (sometimes), pork fat, garlic, paprika (both sweet and smoked), salt, black pepper, and often a touch of white wine or vinegar. The grilling process imparts a smoky char that complements the savory and spicy flavors. Some variations may include chili flakes for added heat or herbs like oregano for a more complex aromatic profile.
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Prick the Chorizo
Before grilling, prick the chorizo with a fork to prevent it from bursting due to expanding gases during cooking. This also allows the rendered fat to escape, resulting in a crisper skin.
Low and Slow
Grill the chorizo over medium-low heat to ensure it cooks evenly and doesn't burn on the outside while remaining raw inside. Patience is key!
Don't Overcook
Avoid overcooking the chorizo, as it can become dry and lose its juicy texture. The internal temperature should reach around 160°F (71°C).
Serve with Chimichurri
Chimichurri sauce, a vibrant blend of parsley, garlic, oregano, red wine vinegar, and olive oil, is the perfect accompaniment to Argentinian chorizo. Its herbaceous and tangy flavors complement the richness of the sausage.
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