From Rome to Spain to the World: The Evolution of Chorizo and its Traditional Methods

Chorizo is a type of cured sausage that has been enjoyed for centuries by people all over the world. The origins of chorizo can be traced back to the Roman Empire, where it was known as "salsiccia," a sausage made from pork and seasoned with herbs and spices.

As the Roman Empire expanded, so did the popularity of chorizo. It was introduced to Spain, where it quickly became a staple food and it was considered as a symbol of Spanish gastronomy. In Spain, chorizo is made from pork and paprika, which gives it its characteristic red color and smoky flavor.

From Spain, chorizo spread to other parts of Europe and the Americas, where it was adapted to local ingredients and methods. In Portugal, it was made with pork and garlic, in Italy with fennel and in Mexico with chili.

Today, chorizo is enjoyed in many different forms and variations around the world. It is often used as an ingredient in dishes such as paella, tapas, and stews, and it is also a popular topping for pizzas and sandwiches.

At Maison Fostier, we make our chorizo using traditional methods and locally sourced ingredients, ensuring the authenticity of taste and quality. We invite you to try our homemade chorizo and experience the rich history and flavor of this beloved cured sausage.