Chorizo (or chouriço, in Portugal) is made from coarsely ground, dry pork sausage that is heavily seasoned, smoked, and produced into links that range in size from small to jumbo frank. When produced in Mexico, this spicy sausage is uncooked and made from fresh pork.
The Spanish product, which is also very spicy, is produced from smoked pork that is dry-cured. Both are seasoned with chiles, garlic, paprikas (either dulce - sweet or picante - hot - giving two distinct flavours) eaten raw or variously. The most typical Spanish sausage, heavily scented with paprika and garlic.
These Mexican- or Spanish-style coarse-textured fresh pork sausages are available in well-stocked grocery stores and Latin markets.