There are many different ways to prepare chorizo! Originating in Iberia, chorizo has deep roots in Portugal, Spain, and Mexico. Freshly made chorizo can be added to rice or served on a roll with peppers and onions. Want to make a smoked version? Don’t forget to use curing salt! We offer packages for making 10 pounds or 25 pounds of sausage. Our own recipe, blended with salt, dextrose, garlic, cumin, onion, cayenne, paprika, rice flour, cilantro, paprika oleoresin, and capsicum oleoresin.