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chouriço ([Portuguese]) is a term originating in the Iberian Peninsula encompassing several types of pork sausages. Traditionally, chourico is encased in natural casings made from [intestines], a method used since Roman times. Chourico can be a fresh sausage, in which case it must be cooked before eating. In Europe, it is more frequently a fermented, cured, smoked sausage, in which case it is often sliced and eaten without cooking, and can be added as an ingredient to add flavor to other dishes. [Portuguese] chouriço get their distinctive smokiness and deep red color from dried smoked red peppers (pimentão).
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