I have to assume that commercially bought fresh chorizo is precooked, due to length of shelf life. It also has a dense "set" texture and the colour varies from the raw fresh chorizo that I often make.
Can anyone set me straight on this please? And, if so, how is it best to achieve, sous vide at ?c degrees or blanched to a set temp then cold showered and vac packed or hot smoked?
Your advise would be much appreciated.