It is a type of pork sausage. Traditionally, it uses natural casings made from intestines, a method used since Roman times. In Europe, pork chorizo is fermented, smoked, cured sausage which can be eaten without cooking or added as an ingredient to other dishes to add flavour to it. Spain produces a variety of Pork chorizo such as loma embuchado or salchichon cured and air-dried in similar way. Depending on the variety, Chorizo can be sometimes sliced in a sandwich, or grilled, fried or baked alongside other food products.