argentine chorizo

Got Questions? We’ve Got Answers.

• What is chorizo sausage?

  Chorizo is a pork sausage, but there are THREE very different types: (1) Spanish chorizo is CURED and hard like salami, (2) Mexican chorizo is LOOSE raw ground meat removed from casing, and (3) Argentine chorizo (like Abraham’s) is FRESH sausage in casing made for grilling. Argentine chorizo has sweet paprika, garlic, and oregano, with medium-coarse texture—it’s the star of Argentine asado BBQ.

• Can you eat chorizo raw?

  NO—Abraham’s Argentine Chorizo is FRESH sausage and must be fully cooked to at least 65°C before eating. Only Spanish cured chorizo (the hard, salami-style kind) can be eaten raw. Argentine and Mexican chorizo are both fresh/raw and MUST be cooked. Always cook fresh chorizo thoroughly.

• What's the difference between Spanish and Argentine chorizo?

  Spanish chorizo is cured/dried (like salami), can be eaten raw, and is firm with intense smoky-spicy flavor. Argentine chorizo is FRESH (like bratwurst), must be cooked, and has sweet paprika flavor with milder seasoning. Spanish = hard and cured. Argentine = fresh for grilling.

• How do you cook fresh chorizo?

  Grill over medium heat for 12-15 minutes (turning frequently) or pan-fry 6-8 minutes until internal temp reaches 65°C. Don’t use high heat—fresh chorizo needs time to cook through without bursting. Medium heat = crispy outside, juicy inside.

• Is Argentine chorizo spicy?

  Our version of Argentine chorizo is MODERATELY spicy. The paprika gives beautiful red color and sweet, smoky depth, but it’s not overly hot. There’s gentle warmth from black pepper, but it’s much milder than spicy Mexican chorizo or Cajun andouille. Family-friendly seasoning.

• Can you freeze chorizo?

  Absolutely! Freeze raw chorizo immediately in original packaging or keep it in the vacuum-seal for up to 6 months. Thaw in refrigerator overnight before cooking. Consume within 3 days once thawed. Quality stays excellent when frozen properly.

• What is choripán?

  Choripán (chori = chorizo + pan = bread) is Argentina’s most iconic street food—grilled chorizo split lengthwise, served in crusty bread, and topped with chimichurri sauce. It’s simple, delicious, and the perfect way to serve Argentine chorizo.

• What's the best way to grill chorizo?

  Use medium heat (not hot), grill 12-15 minutes turning every 3-4 minutes, don’t pierce the casing, and aim for crispy caramelized exterior with juicy interior. Check internal temp reaches 65°C. Argentine grillmasters cook chorizo slowly over indirect heat.