Chorizo Riojano

Chorizo Riojano is a 'sarta'-type dry sausage of the 'Extra' category, manufactured exclusively in the Autonomous Community of La Rioja from lean pork cuts, rind-free fat, pepper, garlic, and salt, stuffed into natural pig intestine casings, without additives. Its horseshoe or string form, firm consistency, and classification as 'Extra' with no added phosphates distinguish it from other chorizos.

About this designation

Chorizo Riojano is registered as a PGI under file number PGI-ES-0654, with EU protection dating from 16 October 2007, as recorded in the eAmbrosia register under identifier EUGI00000013665. The applicant body is the Asociación para la Protección de la calidad del chorizo Riojano. The entire manufacturing process — preparation of raw materials, mincing, seasoning, stuffing, ageing, drying, and labelling — must take place within the Autonomous Community of La Rioja. The specification requires lean cuts from female or neutered male pigs, trimmed of nerves, combined with rind-free pancetta or salt pork, seasoned with fine dry salt, 100 % 'extra' category pepper, and raw fresh peeled garlic, all stuffed into natural pig intestine casings. No additives are permitted; the product must be classified 'Extra'. The morphological specification requires a string or horseshoe shape, more or less cylindrical, with a diameter of 30 to 40 mm and a minimum weight of 200 g. Physical and chemical limits set in the specification include maximum moisture of 45 %, a collagen-to-protein ratio not exceeding 14 %, fat on dry matter not exceeding 57 %, nitrates not exceeding 100 ppm, nitrites not exceeding 20 ppm, and total phosphates not exceeding 7,500 ppm, the last figure corresponding to the natural content of the meat with no phosphates added. Only product that has passed all quality control stages throughout the process may be placed on the market bearing the PGI label. The temperature in the meat-handling area must not exceed 12 °C.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PGI on 16 October 2007 under file number PGI-ES-0654 (eAmbrosia identifier EUGI00000013665).
• The specification permits no additives; the product must meet the 'Extra' classification, and no phosphates beyond the natural meat content may be added.
• Diameter is specified at 30 to 40 mm and minimum weight at 200 g; shape must be string or horseshoe.
• All stages of manufacture, ageing, drying, and labelling must take place within the Autonomous Community of La Rioja.

Tasting notes

La Rioja chorizo IGP, distinctive coiled or U-shape link, traditional preparation with pimentón (paprika), garlic, salt. Deep red color, firm texture, balanced spicy-savory paprika flavor; available dulce (sweet/mild) or picante (spicy).

HoReCa use

Traditional Rioja recipes cited in the source include potatoes with chorizo, calderete, choricillo asado al sarmiento, and preñaditos, as well as use in vegetable stews.

Packaging

• coiled-link-vacuum-300-500g
• individual-link-vacuum-150-250g
• pre-cooked-vacuum-300g
• deli-sliced-vacuum-100g