This is the Chorizo that's only partly cured so it needs to be refrigerated and cooked before you cook it.
A highly seasoned Spanish pork sausage made from coarsely chopped pork, lard, garlic and smoked Paprika.
Fresh chorizo is soft to the touch and, when cooked, releases a delicious spicy red oil. In fact, many recipes that use chorizo don't need any additional oil to be added to the pan since it provides it's own.
Fry, grill or roast it.
Delivered in an air sealed plastic tray or sealed bag.
With fridge set at 1-4 °C
Once opened, it's tricky to keep semi cured Chorizo fresh and soft in the fridge.
It's best to freeze what you don't plan to eat within a few days.
Freeze meat as quickly as possible. Most of the damage to your meat is done when it's around the 0°C mark, because that's when the ice crystals are at their largest. These crystals puncture the meat so you lose some of the juices when it thaws.
Once frozen your biggest problem is air
Any frozen food in contact with the air will dry out and get freezer burn. So make sure anything you freeze is 100% airtight.
The slower you thaw your meat the less juice is lost. Defrost it in the fridge.