All About Chorizo
Your complete guide to chorizo - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Chorizo Last?
Storage times and freshness tips for chorizo in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
All Types (Freezer)2-3 months (for best quality; remains safe beyond this but quality may degrade)
Signs of Spoilage
Freezer burn (dry, discolored, leathery spots), strong 'freezer' smell, significantly altered texture or flavor upon thawing.
How to Check
Look for ice crystals, dry white or grey patches (freezer burn). Smell for a strong 'freezer' odor rather than the chorizo's natural aroma. While freezer-burned food is generally safe, its quality is compromised.
Storage Tips
Wrap tightly in plastic wrap, then aluminum foil, or place in a freezer-safe bag to prevent freezer burn. Label with the date. Thaw in the refrigerator, not at room temperature, before cooking or reheating.
Unopened Fresh/Raw Chorizo (Fridge)1-2 days (or until the 'use by' date on the package)
Signs of Spoilage
Greyish, brownish, or greenish discoloration (loss of vibrant red color), slimy or sticky texture, strong sour, sulfuric, or putrid odor.
How to Check
Look for changes in color. Touch (carefully) for sliminess or stickiness. Smell for any unpleasant or 'off' odors. Never taste raw meat to check for spoilage.
Storage Tips
Keep in the coldest part of the refrigerator. Store on the lowest shelf to prevent any potential drips onto other foods. Cook thoroughly before consuming.
Opened Fresh/Raw Chorizo (Fridge)1 day (best to cook immediately or within 12-24 hours)
Signs of Spoilage
Rapid development of grey/brown color, slimy film, strong sour or putrid smell.
How to Check
Same as unopened fresh/raw chorizo. Be extra vigilant as exposure to air accelerates spoilage.
Storage Tips
Transfer to an airtight container or re-wrap tightly with plastic wrap to minimize air exposure. Cook as soon as possible after opening.
Cooked Chorizo (Fridge)3-4 days
Signs of Spoilage
Dull or faded color, dry or hardened texture, visible mold, sour or unpleasant 'off' smell.
How to Check
Look for mold growth or unusual discoloration. Feel for sliminess or excessive dryness. Smell for any sour or unappetizing odors.
Storage Tips
Store in an airtight container to prevent drying out and absorption of other food odors. Reheat thoroughly to an internal temperature of 165°F (74°C).
Unopened Cured/Dried Chorizo (Pantry/Room Temp)2-3 months (can be longer for highly cured varieties, up to 6 months)
Signs of Spoilage
Excessive hardening or drying, significant discoloration (beyond normal aging), fuzzy or colorful mold (distinguish from normal white 'bloom'), rancid or ammonia-like smell, stickiness or sliminess on the surface.
How to Check
Look for unusual mold growth (fuzzy, green, black) or extreme discoloration. Feel for stickiness or sliminess. Smell for strong off-odors (sour, rancid fat, ammonia). A normal white powdery bloom on the surface is often harmless and can be wiped off.
Storage Tips
Store in a cool, dry, well-ventilated place, away from direct sunlight. Once cut, it should be refrigerated.
Opened/Cut Cured/Dried Chorizo (Fridge)2-3 weeks
Signs of Spoilage
Dull or greyish discoloration, slimy or sticky texture on the cut surfaces, fuzzy mold (green, black, or blue), strong sour or rancid smell.
How to Check
Visually inspect cut surfaces for mold or discoloration. Touch to check for sliminess. Smell for any 'off' odors that are not characteristic of cured meat.
Storage Tips
Wrap tightly in plastic wrap, foil, or place in an airtight container to prevent drying out and absorbing other food odors. Store on a lower shelf in the refrigerator.