Ingredients:
• 1 kg of pork (half lean meat and half fat, or as you prefer)
• 3–4 garlic cloves, finely chopped
• 2–3 tablespoons of sweet paprika
• 1 tablespoon of hot paprika (optional, if you want it spicier)
• 1 teaspoon of ground cumin
• 1 tablespoon of dried oregano
• Salt and black pepper to taste (about 15–20 g of salt per kg of meat)
• 50 ml of wine vinegar or apple cider vinegar
• Pork casings (optional, for stuffing into sausage links)

Instructions:
1. Chop the pork and fat into small cubes or run them through a meat grinder. The texture should be coarse for chorizo.
2. In a large bowl, combine the sweet and hot paprika, cumin, oregano, chopped garlic, salt, and pepper. Mix all the dry ingredients well.
3. Gradually add the vinegar to the meat and spice mixture. The vinegar helps to enhance the flavor and also acts as a preservative.
4. Cover the bowl with plastic wrap or a lid and refrigerate for 24 hours to allow the flavors to meld.
5. If using pork casings, rinse them thoroughly and stuff the meat mixture into them. Tie off the ends to create sausages of your desired length.
6. If you prefer cured chorizo, let them dry in a cool, well-ventilated place for several weeks. If you want to eat them fresh, you can grill, roast, or fry them.