Chorizo comes in many forms. That intended for cooking is semi-cured and looks like an ordinary sausage, often in strings. It is available mild, spicy or smoked and usually comes from the north – Galicia or Asturias – but there are many regional variations.
Fully-cured chorizo is intended to be eaten cold. It can be found in whole sticks or more usually sliced. It is generally sold as mild (dulce) or hot (picante), but you may be fortunate enough to come across an ibérico bellota.