The star of the show is usually pork shoulder, also known as Boston butt. It’s a tough, hard-working muscle with tons of fat marbling. This is perfect because chorizo needs that fat to stay juicy.
Butchers also throw in pork belly or pure fatback. Why? Because fat is flavor’s best friend. Without it, your chorizo would be a dry, sad, crumbly mess.
Think of it this way: shoulder gives you the meat, and the extra fat gives you the juice. It’s a marriage made in sizzling pan heaven.
Wait, What About the “Cheek” and “Jowl”?
Ah, now we’re getting fancy. High-end, artisanal chorizo often uses pork jowl. It’s incredibly tender and fatty. It’s like the bacon of the face, honestly.
You’ll also find pork cheek in some traditional Spanish recipes. Butchers save this stuff for the good stuff. It’s not cheap, and it’s not in your grocery store chorizo.
For most of us buying the tube or the link? We’re getting shoulder, fatback, and a bunch of trim. That’s just the scraps left over from making chops and loins. And guess what? Those scraps are perfect for spice absorption.
grill – Scott Roberts Hot Sauce, BBQ and Spicy Food Blog
