Chorizo
Cured chorizo, eaten cold, carries the same caution as other cured meats — the NHS says it's fine, but heating removes any Listeria risk. Cooking chorizo is always safe.
Last updated: August 2026 Cross-checked against NHS guidance
Chorizo comes in two main forms, and the safety picture differs slightly between them. Cured, ready-to-eat chorizo — the kind sliced cold for tapas or sandwiches — is a fermented, air-dried sausage similar to salami and pepperoni. NHS guidance treats it the same as other cured deli meats: safe to eat cold, though there is a small theoretical Listeria risk because it isn't cooked at high heat during production. Cooking chorizo, such as frying slices for a pasta dish or paella, removes this concern entirely and is always safe. Fresh, uncured chorizo sausages sold for grilling or frying should be treated like any other fresh sausage — cooked thoroughly with no pink meat remaining.
What to be aware of
- Cured, ready-to-eat chorizo is considered safe cold under NHS guidance; heating until hot removes any residual risk.
- Cooking chorizo in a dish, such as frying it or adding it to paella, is always safe.
- Fresh, uncured chorizo sausages must be cooked thoroughly with no pink meat remaining.
- Chorizo is high in salt and fat — enjoy in moderation as part of a balanced diet.
- Store chorizo refrigerated once opened and use by the date on the pack.
US guidance
The FDA/USDA advise pregnant women to heat all cured and deli-style meats, including cured chorizo, until steaming hot — more cautious than the NHS position, which permits cold consumption.