Hello friends! If you’re a sausage lover like me, I’m sure you’ve asked yourself more than once: what’s the difference between chorizo and chistorra? Well, in this article I’m going to explain what chorizo is and how it differs from chistorra. 

The history of chorizo goes back a long time ago. It is believed to have been brought to Spain by the Romans when they conquered the country and has become a staple of Spanish culture. Over the years it has been made and evolved throughout the country. According to various regional recipes, it is based on minced meat mixed with pork fat and different types of dried peppers. It is also left to rest for a while and then stuffed into natural or artificial casings and is cooked as follows:

  • We can prepare it in different ways, grilled, fried or boiled in olive oil. It can also be used as an ingredient in paellas or cooked on the grill. 

Chistorra is a relatively new product, as it was introduced in the Basque Country at the end of the 19th century. It is a variety of chorizo native to the Basque Country, Navarre and La Rioja. 

It is mainly pork, although it may also contain beef and/or lamb. It is usually mixed with spices such as paprika, nutmeg, thyme or cinnamon to give it more flavour. The sausage is wrapped in a natural casing before being simmered.

  • The best way to cook chistorra is to first boil it in water for a few minutes and then sauté it. 

The main difference between chorizo and chistorra is the size, as chorizo is larger and firmer. Chistorra is a thin, long sausage made mainly from minced meat. To see the type of varieties there are.

In short, chorizo and chistorra can be used in different ways in the kitchen. The taste and texture give the dishes a unique character, so don’t hesitate, try them and you will appreciate their incomparable flavour! If you have any further questions, please do not hesitate to contact us.