Chorizo
Cured chorizo, eaten cold, carries the same caution as other cured meats — the NHS says it's fine, but heating removes any Listeria risk. Cooking chorizo is always safe.
Chorizo comes in two main forms, and the safety picture differs slightly between them. Cured, ready-to-eat chorizo — the kind sliced cold for tapas or sandwiches — is a fermented, air-dried sausage similar to salami and pepperoni. NHS guidance treats it the same as other cured deli meats: safe to eat cold, though there is a small theoretical Listeria risk because it isn't cooked at high heat during production. Cooking chorizo, such as frying slices for a pasta dish or paella, removes this concern entirely and is always safe. Fresh, uncured chorizo sausages sold for grilling or frying should be treated like any other fresh sausage — cooked thoroughly with no pink meat remaining.
What to be aware of
- Cured, ready-to-eat chorizo is considered safe cold under NHS guidance; heating until hot removes any residual risk.
- Cooking chorizo in a dish, such as frying it or adding it to paella, is always safe.
- Fresh, uncured chorizo sausages must be cooked thoroughly with no pink meat remaining.
- Chorizo is high in salt and fat — enjoy in moderation as part of a balanced diet.
- Store chorizo refrigerated once opened and use by the date on the pack.
NHS guidance: https://www.nhs.uk/pregnancy/keeping-well/foods-to-avoid/
US guidance
The FDA/USDA advise pregnant women to heat all cured and deli-style meats, including cured chorizo, until steaming hot — more cautious than the NHS position, which permits cold consumption.