Argentina's fresh grilling sausage and the undisputed first thing off any asado — coarse-ground pork (often with some beef), seasoned simply with salt, pepper, garlic, and sometimes a little wine or nutmeg, stuffed into natural casing and sold in a horseshoe or in links at every carnicería. It is a fresh sausage, grilled from raw over the coals until the casing blisters and splits — nothing like the cured, pimentón-dried Spanish chorizo. Grilled whole, then split down the middle (mariposa) and tucked into a crusty roll with chimichurri or salsa criolla, it becomes the choripán, the country's signature street food. Not to be confused with bife de chorizo, the strip-loin steak that borrows the sausage's name only for its plump, chorizo-like shape. Its close cousin is the chorizo criollo of the wider Río de la Plata.
Names by country
| Country | Name | Notes |
|---|---|---|
| 🇺🇸United States | Argentine chorizo | English-language name for the fresh Argentine grilling sausage, as sold in US–UK Latin butchers and churrasco restaurants. |
| 🇦🇷Argentina | Chorizo argentinoprimary | Fresh (uncured) coarse pork-and-beef grilling sausage; the star of the asado and the choripán. Also called chorizo criollo. Distinct from the cured Spanish chorizo and from bife de chorizo (the steak). |
Find Chorizo argentino near you
In the US, this cut is usually sold as Argentine chorizo — ask your butcher for that. It's most likely to be stocked by an Argentine or Latin American butcher.
Find an Argentine or Latin American butcher near youOpens Google Maps at your location. Availability varies by shop — call ahead for specialty cuts.
