When you think about it, chorizo is a lot like bottom bracket standards: there are loads of types. Fundamentally they all consist of the same thing – cured meat in sausage form – but beyond that… you’ve got the English threaded BB of chorizo that is classic Spanish (diced pork, garlic, paprika, air-dried); your outboard bearing BB, the Portuguese chouriço (as above plus wine, smoke-dried); your Press Fit 30, the South American longaniza (pretty much any meat); your niche but delicious T47 of chorizo, the Cajun chaurice from Louisiana (very smoked), and then there’s the never-gonna-catch-on Colnago Threadfit 82.5 of chorizo, the Goan frankfurter (costs the earth and requires specific tools to install… wait, wrong way round: it’s heavy on the peppercorns).
Here, the high fat content of chorizo helps…
