Acronyms that contain the term chouriço 

chouriço

Chorizo (, from Spanish [tʃoˈɾiθo]; similar to but distinct from Portuguese chouriço [ʃo(w)ˈɾisu]) is a type of pork cured meat originating from the Iberian Peninsula. In Europe, chorizo is a fermented, cured, smoked meat, which may be sliced and eaten without cooking, or added as an ingredient to add flavor to other dishes. Elsewhere, some sausages sold as chorizo may not be fermented and cured, and require cooking before eating. Spanish chorizo and Portuguese chouriço are distinctly different products, despite both getting their smokiness and deep red color from dried, smoked, red peppers (pimentón/pimentão).Iberian chorizo is eaten sliced in a sandwich, grilled, fried, or simmered in liquid, including apple cider or other strong alcoholic beverages such as aguardiente. It is also used as a partial replacement for ground (minced) beef or pork.

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