A coarsely ground (or chopped) pork sausage. It is highly seasoned and often obtains its strong red color from paprika and hot peppers (along with chili powder, pimentos or other spices). It is widely used in Spanish and Mexican cooking. However the Mexican version is made with fresh pork, and needs to be cooked, whereas the Spanish version uses smoked pork and can be eaten without cooking. It is usually available in a hot and mild format.