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How to Slice Spanish Chorizo for Tapas and Cooking
How do you slice Spanish chorizo? Peel off the casing if it's thick or papery, then slice the cured sausage on a slight angle into thin rounds, about 1/8", for boards and tapas, or into thicker coins and dice for cooking. Our pick is the Dalstrong Gladiator 6" Utility Knife ($49), German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. A slim, sharp 6" blade cuts firm, cured sausage into even slices without crumbling them.
There are two very different products called chorizo. Spanish chorizo is cured and firm, ready to slice and eat. Mexican chorizo is fresh, raw ground pork that's removed from its casing and cooked like ground meat, not sliced.
Spanish vs Mexican chorizo
| Spanish chorizo | Mexican chorizo | |
|---|---|---|
| Type | Cured, dried sausage | Fresh, raw sausage |
| Texture | Firm, sliceable | Soft, crumbly |
| Preparation | Slice and serve, or cook | Remove casing and cook through |
| Knife work | Thin slices, coins, dice | Slit casing and squeeze out |
Cuts for Spanish chorizo
- Thin angled slices: for cheese boards, tapas and sandwiches.
- 1/4" coins: for paella, stews and beans.
- Half-moons: for pasta and rice dishes.
- Small dice: for eggs, potatoes and sauces; it renders flavorful red oil.
Step by step
- Chill it. Cold chorizo slices more cleanly.
- Remove the casing. Score lengthwise with the tip of the knife and peel it away if it's tough.
- Slice. Use a smooth forward stroke at a slight angle for thin, oval slices.
- Dice. Cut coins, stack a few, and cut into strips, then cubes.
Handling Mexican chorizo
For fresh chorizo, slit the casing lengthwise with the knife tip and squeeze the meat into a pan. Cook it through completely, breaking it up as it browns. Clean the board, knife and your hands with hot soapy water afterward, as you would with any raw meat.
Why slice on an angle?
An angled cut makes longer, oval slices that look better on a board and show off the marbling. Straight coins are better for cooking because they're uniform and render evenly. For very thin board slices, keep the chorizo cold and let the length of the blade do the work in one smooth pass.
Serving ideas
Serve thin slices with Manchego, olives and bread; add coins to paella or white beans; fry diced chorizo with potatoes and eggs. For boards, see how to make a charcuterie board and how to slice salami.
Storing
Store cured chorizo in the fridge once opened, wrapped in paper or loosely covered, and follow the package guidance. Fresh chorizo should be refrigerated and cooked by the date on the package.
Keep your edge sharp
Clean cuts depend on a sharp edge. Cut on a wood or composite board, hand-wash and dry your knife right after use, and give it a few light strokes on a ceramic honing rod before each session. A sharp knife needs less force, which makes it safer and more precise.
Our top picks
Utility Knife 6", Gladiator Series, NSF Certified ($49). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. Even slices of cured sausage.
Lionswood Teak Cutting Board, Medium Size ($169). A board for slicing and serving.
FAQ
What knife is best for slicing chorizo?
A slim, sharp utility knife. The Dalstrong Gladiator 6" Utility Knife ($49) cuts firm cured chorizo into even slices.
Do you remove the casing from chorizo?
For Spanish chorizo, peel it if it's tough. For Mexican chorizo, always remove it before cooking.
Can you eat Spanish chorizo without cooking?
Cured Spanish chorizo is ready to eat; check the label.
How thin should chorizo be sliced for tapas?
About 1/8", on a slight angle.
Is Mexican chorizo sliced?
No. It's fresh and crumbled out of the casing, then cooked through.
