How Long Does Chorizo Last?
Raw Mexican chorizo lasts 1–2 days in the fridge once opened or if sold fresh, and 1–2 months frozen. Dry-cured Spanish chorizo lasts 2–3 weeks in the fridge after opening.
Chorizo — raw
shelf life- Cooked: 3–4 days in the fridge
- Unopened: Indefinitely in the fridge
- Opened: 2–3 weeks in the fridge
Fridge at 40°F (4°C) or below · freezer at 0°F (−18°C). Freezer times are for best quality; frozen food stays safe longer.
Chorizo is two different products under one name. Mexican chorizo is raw, loose ground pork heavily seasoned with chiles and vinegar, sold in plastic casings, and is as perishable as any fresh sausage. Spanish chorizo is a firm, dry-cured and often smoked sausage colored with paprika that is sliced and eaten without cooking and keeps for weeks.
How to store chorizo
- Work out which kind you have: soft and squeezable in a plastic tube is raw Mexican chorizo; firm enough to slice like salami is cured Spanish chorizo.
- Once a tube of Mexican chorizo is cut open, squeeze what you need, fold the casing over, bag it and use the rest within 1–2 days, or freeze it in tablespoon-size portions.
- Wrap the cut end of Spanish chorizo in wax paper or parchment, then loosely in a bag, in the fridge. Tight plastic against the surface makes it sweat and turn slimy.
- Cooked chorizo releases a lot of orange fat. Drain it before storing, or the fat sets into a hard layer that is unpleasant to reheat.
How to tell if chorizo has gone bad
- Mexican chorizo: a sour or putrid smell beyond its normal vinegar tang, gray or dull brown color instead of brick red, or a swollen tube.
- Spanish chorizo: a sticky or slimy surface, a rancid or ammonia smell, or a very hard, shrunken, darkened texture.
- Fuzzy green, black or gray mold. A thin, dry, powdery white bloom on the casing of dry-cured chorizo is normal.
- Cooked chorizo that smells sour or has mold on the fat.
Bacteria that cause food poisoning usually do not change the look, smell or taste of food. Go by the time limits first, and the signs above second.
Chorizo shelf life chart
| State | Fridge | Freezer | Pantry |
|---|---|---|---|
| Raw | 1–2 days | 1–2 months | Not safe |
| Fresh Mexican-style chorizo. A sealed factory chub may be kept until its use-by date. | |||
| Cooked | 3–4 days | 2–3 months | Not safe |
| Unopened | Indefinitely | 1–2 months | 6 weeks |
| Whole dry-cured Spanish chorizo only, and only if the label does not say keep refrigerated. | |||
| Opened | 2–3 weeks | 1–2 months | Not recommended |
| Dry-cured Spanish chorizo once cut or opened. | |||
Not safe = perishable: no more than 2 hours at room temperature (1 hour above 90°F / 32°C). Not recommended = possible, but quality suffers or it serves no purpose.
Frequently asked questions
Does chorizo need to be cooked?
Mexican chorizo always needs to be cooked, to 160°F (71°C), because it is raw ground pork. Dry-cured Spanish chorizo is ready to eat and can be sliced like salami. Some Spanish-style chorizo is sold semi-cured or labeled for cooking; if the package says cook before eating, do.
How do you know when Mexican chorizo has gone bad?
It is hard to tell by looking, so go by time: 1–2 days after opening or after purchase from a meat counter. The chile and vinegar mask early spoilage odors and the red color hides graying. Clear warning signs are a puffed package, a sharp rotten smell, or a slimy feel.
Does Spanish chorizo need to be refrigerated?
A whole, unopened dry-cured chorizo can be kept in a cool pantry for up to 6 weeks, unless the label says keep refrigerated, in which case follow the label. After it is cut, keep it in the fridge and use it within 2–3 weeks. Pre-sliced packs always belong in the fridge.
Can you freeze chorizo?
Yes, both kinds freeze for 1–2 months at best quality. Freeze raw Mexican chorizo in recipe-size portions, flattened in bags, and cook from frozen or after thawing in the fridge. Cured Spanish chorizo can be frozen sliced or whole; longer storage is safe but the fat turns rancid-tasting.
Related foods
| Food | Fridge | Freezer | Pantry |
|---|---|---|---|
| Sausage Raw |
1–2 days | 1–2 months | Not safe |
| Salami Opened |
2–3 weeks | 1–2 months | Not recommended |
| Pepperoni Opened |
2–3 weeks | 1–2 months | Not recommended |
| Ground Pork Raw |
1–2 days | 3–4 months | Not safe |
| Bratwurst Raw |
1–2 days | 1–2 months | Not safe |
| Taco Meat Cooked |
3–4 days | 2–3 months | Not safe |
More sausages: Hot Dogs.
Reviewed 2026-09-20. Times follow published USDA FoodKeeper / FSIS, FDA and CDC storage guidance; where sources differ we use the shorter time. How we compile this data.