If you walk into a butcher shop and ask for “2.2 lbs (a kilo) of chorizo,” the guy will look at you and ask: “which one?”. Because in Argentina there’s no such thing as “the chorizo.” There are like ten different types, each for its moment, its occasion, its style.

Here I’ll explain which ones there are, what they’re for, and which you need to buy depending on what you’re going to make.

Parrillero Chorizo - The Classic of Classics

This is THE Argentine chorizo. The one everyone knows. From barbecues, from stadiums, from Sunday.

Thick (1.2-1.6 inches / 3-4 cm diameter), about 4.7-5.9 inches (12-15 cm) long. Mix of pork and beef, usually 70% pork and 30% beef. Natural casing that crunches when you bite it. Garlic, paprika, oregano, a splash of wine to keep it juicy.

This chorizo is for EVERYTHING. Choripanes, barbecue, Sunday grill. It’s the wild card, the one that never fails.

At the neighborhood butcher it costs between $3,500-$5,000 ARS ($3.15-$4.50 USD) per kg. If they charge more, they’re ripping you off or it’s premium.

Colorado Chorizo - The Spicy One

Intense red color, almost fluorescent. Full of paprika and spices. Spicier than parrillero, has more personality, more character.

It’s traditional from the interior, especially the north. In Buenos Aires you can find it but it’s not as common.

For those who like it to burn a bit. For choripanes with attitude. Not for everyone, but those who love it, love it madly.

Between $4,000-$6,000 ARS ($3.60-$5.40 USD) per kg.

Bombón Chorizo - The Minimalist

Tiny, thumb-sized. Super juicy. Cooks in 5-7 minutes and it’s ready.

Ideal for appetizers, for events where everyone’s standing with a glass of wine in hand. You eat three or four while chatting and don’t even realize it.

Not for choripanes (it’s too small), but for snacking it’s perfect.

Costs between $5,500-$7,500 ARS ($5-$6.80 USD) per kg. More expensive than parrillero because it’s more work to make them.

Homemade/Creole Chorizo - The Artisan

Each butcher has their recipe. Grandpa invented it, dad improved it, son makes it now. No preservatives, no junk, pure meat and spices.

The thickness is irregular because it’s handmade. The flavor is more natural, more authentic. Each chorizo is a bit different from the previous one.

It’s more expensive ($6,000-$9,000 ARS / $5.40-$8.10 USD per kg) but worth it. It’s the chorizo your grandparents ate.

Pure Pork Chorizo - The Juicy One

100% pork. No beef. Lots of fat, lots of juice, lots of flavor.

Cooks slowly on the grill, dripping fat that falls on the coals and makes everything smell spectacular. It’s more intense, more substantial.

For those who love pork. To accompany with a well-loaded red wine.

Between $5,000-$7,000 ARS ($4.50-$6.30 USD) per kg.

Gourmet/Premium Chorizo - The Fancy One

Here we enter experimental territory. Chorizo with blue cheese, Patagonian lamb chorizo, truffle chorizo, wild boar chorizo, Malbec-macerated chorizo.

They’re expensive ($8,000-$15,000 ARS / $7.20-$13.50 USD per kg), they’re different, and they divide opinions. Some love them, others say they’re an offense to tradition.

For special occasions, to impress. Not Sunday chorizo, it’s the dinner-with-your-boss chorizo.

Vegetarian/Vegan Chorizo - The New One

Soy, lentils, chickpeas, mushrooms. No meat.

Purists say it’s not chorizo, that it’s a lie. Vegans say it’s good to be able to eat something at the barbecue without having to only eat salad.

It’s not the same as meat, obviously. But it exists, has its market, and some are quite well done.

Between $4,500-$6,500 ARS ($4-$5.85 USD) per kg.

How to Choose (to not mess up)

At the butcher:

Look at the color. Has to be uniform, no gray spots. The casing can’t be broken. To the touch it has to be firm, not soft.

Smell it. If it smells weird, rancid, acidic, run.

Ask the butcher: “Is it made in-house?” “What proportion of pork and beef does it have?” “When did you make it?”. If he answers with data, buy. If he says “I don’t know” or gets nervous, go to another butcher.

At the supermarket:

Check the production date. The fresher, the better. Look at ingredients: the fewer additives and chemical junk, the better. Choose known brands. And make sure it’s well refrigerated, not on a warm shelf.

How to Store It

In the fridge: 3-5 days maximum. On a tray covered with plastic wrap. Don’t leave it loose because it picks up smell from everything else.

In the freezer: Up to 6 months. Separate them in portions before freezing. And thaw in the fridge, NEVER at room temperature because bacteria gather and you’ll get food poisoning.

The Final Verdict

If you have to choose ONE chorizo to make choripanes, buy homemade parrillero chorizo from a neighborhood butcher.

Why: it has the perfect balance of flavor, is juicy, cooks evenly, the price is reasonable, and you can find it anywhere.

Colorado is too specific. Bombón is too small. Gourmet is too expensive. Vegan isn’t chorizo. Homemade parrillero is the right answer 90% of the time.

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