A deeply rooted belief in many countries is that in Spain, the star product is chorizo. Nothing is further from the truth. Chorizo is one of the dozens of products that are prepared as derivatives of pork. The belief that this element appears in almost all foods is wrong. This product is eaten as a sandwich for breakfast, occasionally as a tapa and also occasionally in some classic dishes in the kitchen, such as lentils stewed with chorizo.
Being a product with a very distinctive flavour, add small amounts so that the dish is not too strong tasting. A classic tapa is choricitos (small chorizos) with cider, and as an ingredient of some other dishes, it is also cooked in an omelette.
There are some really spectacular Iberian pork chorizos with a minimum of fat and with a high gastronomic level and another series of sausages of a supreme quality with a moderate level of fat. It is undoubtedly a product worthy of haute cuisine, but it can be slightly annoying when its presence is abused in dishes, something that does not happen in Mediterranean gastronomy. Let yourself be advised by the butchers, the specialists who will offer you a product according to your palate.
