Chorizo: Pork, Paprika, and the Taste of Summer
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Summer served: Grilled chorizo, baguette, and a porrón filled with Muga rosé, September 2007. Photo: Adrian Murcia
It’s one of those cravings that kicks in with some regularity this time of year, usually in the middle of the day: an unmistakable hankering for the garlicky, smoky-spicy, porky flavors of chorizo, the Spanish national sausage, believed to have originated in Extremadura but available around the corner from virtually every street in Spain.
