Chorizo is a term originating from the Iberian Peninsula encompassing several types of pork sausages. Chorizo can be a fresh sausage, in which case it must be cooked before eating.
Due to culinary tradition and the cost of imported Spanish smoked paprika, Mexican chorizo is usually made with chili peppers, used abundantly in Mexican cuisine. In Latin America, vinegar also tends to be used instead of the white wine usually used in Spain. Traditionally, chorizo is encased in natural casings made from intestines, a method used since Roman times.