A spicy, dry-cured sausage made of pork, garlic and paprika, flavoured with a sweet, but not particularly hot chilli called choricero. The same name is used in France, particularly in the Pays Basque as well as in Brazil, where it apparently also refers to a good cut of beef steak. There are fatter versions of the sausage which can be sliced and eaten cold like salami or others which are fried or used in stews.
