Quick Answer: Our top pick for Spanish chorizo on a charcuterie board is Palacios Chorizo (mild or hot) (4.3 out of 5). Best value: Columbus Spanish Style Chorizo Salame. Splurge: Fermín Chorizo Ibérico. We ranked 4 widely sold options on how they work on a board, published taste tests and awards, ingredients, value and how easy they are to find.
For a board you want dry-cured Spanish chorizo, which is ready to slice and eat, not raw Mexican chorizo. Published taste tests are rare, so these picks lean on ingredients, reputation and availability.
How we ranked these: these are researched picks, not a side-by-side tasting. We scored each product on published taste tests and awards, its ingredient list, price and where you can buy it, plus how that style of product behaves on a board. Sources are listed at the end, and the full method is on our buying guides hub. Prices and stock last checked September 2026.
Our picks at a glance
| Pick | Rating |
|---|---|
| Best overall: Palacios Chorizo (mild or hot) ($$) | ★★★★½ 4.3 |
| Best value: Columbus Spanish Style Chorizo Salame ($$) | ★★★½☆ 3.5 |
| Best splurge: Fermín Chorizo Ibérico ($$$) | ★★★★☆ 3.8 |
The full ranking
| Product | Rating | Best for |
|---|---|---|
| 1. Palacios Chorizo (mild or hot) ($$) | ★★★★½ 4.3 | Everyday Spanish chorizo |
| 2. Fermín Chorizo Ibérico ($$$) | ★★★★☆ 3.8 | Ibérico richness |
| 3. Columbus Spanish Style Chorizo Salame ($$) | ★★★½☆ 3.5 | American-made option |
| 4. MeatCrafters Chorizo de Pamplona ($$) | ★★★☆☆ 3.2 | Clean ingredients |
1. Palacios Chorizo (mild or hot)
★★★★½ 4.3 out of 5 · Best overall · Best for: Everyday Spanish chorizo · $$ mid-range
Imported from La Rioja, dry-cured with smoked paprika and no added nitrates or nitrites. One of the most widely stocked Spanish chorizos in US grocery stores. (Source: Palacios Chorizo.)
- Why we like it: Everywhere. Mild and hot versions.
- Keep in mind: Few published taste tests.
- Where to buy: Most grocery stores, Whole Foods.
2. Fermín Chorizo Ibérico
★★★★☆ 3.8 out of 5 · Best splurge · Best for: Ibérico richness · $$$ premium
Made from Iberian pork, which is richer and more marbled than regular pork. Sold sliced and whole. (Source: José Andrés Foods.)
- Why we like it: Ibérico pork. Rich flavor.
- Keep in mind: Expensive.
- Where to buy: Specialty grocers, online.
3. Columbus Spanish Style Chorizo Salame
★★★½☆ 3.5 out of 5 · Best value · Best for: American-made option · $$ mid-range
A domestic dry salami seasoned in the Spanish style. Easy to find and easy to slice. (Source: Columbus.)
- Why we like it: Available. Consistent.
- Keep in mind: Not imported Spanish chorizo.
- Where to buy: Most grocery stores.
4. MeatCrafters Chorizo de Pamplona
★★★☆☆ 3.2 out of 5 · Best for: Clean ingredients · $$ mid-range
An American-made, Pamplona-style cured chorizo with no added nitrites or nitrates, made from antibiotic-free pork. (Source: Amazon.)
- Why we like it: Clean label.
- Keep in mind: Mostly online.
- Where to buy: Amazon, specialty grocers.
How the scores break down
Each product is scored 1 to 5 on five things, then weighted: how it works on a board (30%), published taste tests and awards (25%), ingredients (15%), value (15%) and how easy it is to find (15%).
| Product | On the board | Reviews and awards | Ingredients | Value | Easy to find | Total |
|---|---|---|---|---|---|---|
| Palacios Chorizo (mild or hot) | 5 | 3 | 5 | 4 | 5 | 4.3 |
| Fermín Chorizo Ibérico | 5 | 3 | 5 | 2 | 3 | 3.8 |
| Columbus Spanish Style Chorizo Salame | 4 | 2 | 4 | 4 | 4 | 3.5 |
| MeatCrafters Chorizo de Pamplona | 4 | 2 | 5 | 3 | 2 | 3.2 |
What to look for on the label
Label check: 'dry cured' and 'Spanish chorizo'. Paprika should be the main seasoning. 'Ibérico' means it's made from Iberian pork.
Skip: Mexican chorizo from the refrigerated case. It's raw and must be cooked.
For what Spanish chorizo pairs with and how to serve it, see the chorizo guide. To see every ranked guide, visit our charcuterie buying guides.
Spanish chorizo questions
What is the best Spanish chorizo for a charcuterie board?
Palacios, which is imported from Spain, dry-cured and sold in most grocery stores.
What's the difference between Spanish and Mexican chorizo?
Spanish chorizo is dry-cured and ready to eat; Mexican chorizo is raw and must be cooked.
What goes with chorizo?
Manchego, Marcona almonds, olives, quince paste and a glass of Rioja.
Sources
- Palacios Chorizo
- José Andrés Foods: Fermín Sliced Ibérico Chorizo
- Columbus: Spanish Style Chorizo Salame
- Amazon: MeatCrafters Chorizo de Pamplona
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