Chorizo is a type of pork sausage originating in the Iberian Peninsula. Today, there are variations found in Spanish and Portuguese-speaking nations around the world. Chorizo comes in many varieties, from the cured to the fresh, from the spicy to the sweet, and holds an honored place in many cuisines.

Spanish chorizo traditionally contains peppers that lend a red color and smoky flavor to the sausage. A cured food, Spanish chorizo may be eaten plain or cooked. Spicy and mild varieties exist. Another variety is semi-cured and must be cooked before eating; this type of Spanish chorizo is often used in huevos con chorizo, or fried chorizo with eggs. The Portuguese version of chorizo is similar to the Spanish one, but it is made with wine and smoke-cured.

In the New World, chorizo is typically fresh, so that it cannot be eaten without cooking. Both red and green chorizo can be found in Mexico. Non-pork versions also exist, such as beef and venison chorizo. Chorizo con huevos is also a popular Mexican breakfast dish consisting of scrambled eggs mixed with chorizo. It may be eaten plain, with rice and beans, or in a breakfast burrito.

The Philippine version of chorizo is called longaniza and made with native spices. Regional variations on longaniza abound throughout the country, with garlicky, sweet, and sour versions made of pork, beef, chicken, or tuna. Chorizo also exists in various forms throughout South America, where it is defined rather loosely. Nearly any coarsely-ground sausage may be referred to as chorizo in many South American countries.

Chorizo in its many incarnations is one of the world's most popular and delicious sausages. The Mexican version is easy to find in Mexican restaurants throughout the United States, while the Spanish version is often served in tapas bars. Chorizo can sometimes be found in the supermarket as well, and even kosher versions of chorizo are available.