What type of chorizo is this?
A couple of the largest clues to help you


If it's Spanish, it's probably OK 'raw', if it's Mexican, probably not.
If it's soft &amp; squashy, it needs cooking, if it's firm &amp; wrinkled it's OK as it is.


Left is cured &amp; ready to eat, right must be cooked first.



 I'm ignoring the fact that for this photo someone has cross-contaminated, making the properly smoked one no longer safe

One additional tip I learned from my mother-in law, who lives in Spain - even though completely safe 'raw', if the skin comes off easily in one piece, it's better raw; if it tears off in bits, cook it anyway in red wine. It's not as good.