How Many Calories in Chorizo? Nutrition Facts & Macros

100 g of raw chorizo contains 296 calories. A single link (60 g) has approximately 178 calories. One ounce (28 g) has about 83 calories, and one cup of sliced chorizo (113 g) has roughly 334 calories. Most of the energy comes from fat (25.1 g per 100 g), followed by protein (13.63 g), with modest carbs (3.78 g). Spanish cured chorizo is more calorie-dense at around 455 kcal per 100 g due to moisture loss during drying.

Chorizo offers some nutritional benefits alongside considerations. It provides 13.63 g of protein per 100 g and is a good source of vitamin B12 (2.0 µg), which supports energy metabolism and red blood cell formation. However, chorizo is high in sodium (788 mg per 100 g — about 33% of the daily value) and contains 8.6 g of saturated fat per 100 g. For heart-conscious individuals, moderating portions and pairing chorizo with vegetables can balance its nutritional profile. Enjoyed in reasonable amounts, chorizo can be part of a varied diet.

Yes, chorizo is an excellent keto food. With only 3.78 g of carbs per 100 g and a high fat content of 25.1 g, it aligns well with ketogenic macros. A single link (60 g) adds just 2.3 g of carbs — easily fitting within strict keto limits. Spanish cured chorizo typically has even fewer carbs after the drying process. The sodium content (788 mg) can actually be beneficial on keto, as electrolyte depletion is common during ketosis. Chorizo makes a flavorful addition to keto omelets, salads, and charcuterie boards.

Spanish chorizo and Mexican chorizo are fundamentally different products. Spanish chorizo is a cured, dry-aged sausage seasoned primarily with pimentón (smoked paprika), giving it a deep red color and smoky flavor — it can be eaten without cooking, much like salami. Mexican chorizo is a fresh, raw sausage made with chili peppers (often ancho or guajillo), vinegar, and various spices — it must be cooked before eating and typically crumbles when removed from its casing. Spanish chorizo is firmer, sliceable, and higher in calories per 100 g due to moisture loss, while Mexican chorizo is softer and more versatile for cooking into eggs, tacos, and stews.

It depends on the type. Spanish cured chorizo is ready to eat straight from the package — simply slice it for charcuterie boards, sandwiches, or tapas. Mexican fresh chorizo must be cooked to an internal temperature of 71°C (160°F). Remove it from the casing, crumble it into a skillet over medium heat, and cook for 8–10 minutes until browned and no longer pink. Fresh chorizo is excellent scrambled with eggs, added to tacos, or stirred into soups and beans. Both types can also be grilled or baked for added smoky flavor.

Traditional chorizo is typically gluten-free, as its core ingredients are pork, paprika, garlic, salt, and vinegar — none of which contain gluten. However, some commercial brands may add breadcrumbs, flour, or other fillers as binders, which can introduce gluten. Always check the ingredient label if you have celiac disease or gluten sensitivity. Artisanal and imported Spanish chorizo is almost always naturally gluten-free. When in doubt, look for products explicitly labeled gluten-free or certified by a gluten-free organization.