“Chorizo is made by grinding pork shoulder with salt, pepper, oregano, garlic, and pimentón [a smoked paprika from Spain], and stuffing it into a natural pork casing,” explains Fernández.

The Mexican variety is often fresher and more crumbly than its counterpart, since it's not smoked. So if a cured chorizo is your aim, shoot for the Spanish version; if you prefer a fresher ...

The dry-cured Spanish chorizo is still firm but softened from ... tended to by expert hands adept at gauging the right amount of smoke and moisture necessary for them to achieve their perfect ...