Our cooking chorizo is from the same producer as our cured chorizos. There are two differences between a cured chorizo and a cooking chorizo.

The first is that the cooking chorizo is only cured for a week or so whereas a chorizo which can be eaten as is tends to have around 6-8 weeks of curing. That is to say that if you left a cooking chorizo hanging for a bit longer then it would become a 'normal' chorizo.

That is true except for the second difference which is that cooking chorizo is made with male pig meat, chorizo is made with meat from sows, considered to be superior. So now you know. 

You need to cook this chorizo. It keeps in the fridge for up to 6 months and is ideal for stewing with lentils, cooking and crumbling into shellfish recipes, oven baking before cracking an egg on top to finish off a quick supper. 

Loop ~ 500g. Again, please note that artisan products vary in weight.