My introduction to chorizos was in Argentina. With some traditional foods, it is better to eat without too much inquiry into the origin. Here are some brief descriptions of the two kinds of Spanish chorizos above.
This homemade "chorizo is made with minced meat and pork fat, seasoned with paprika and garlic, all stuffed in natural casings. The red color so characteristic of chorizo is given by paprika. This characteristic is what differentiates Spanish chorizo from other sausages and sausages from other places. The chorizo is stuffed in pork gut, either from the small intestine or from the large intestine (cular), in our time edible skins of non-animal origin are used." See https://www.jamonarium.com/es/cms/33/chorizo-embutido-tradicional-ingredientes-elaboracion-tipos
Chorizo de Cantimpalos PGI. A cured sausage product made from fresh fatty pork, with salt and pimentón (a type of Spanish paprika) as basic ingredients, to which garlic and oregano may also be added, and subjected to a drying and maturing process. It may be presented in thick or thin slices. See https://www.foodswinesfromspain.com/spanishfoodwine/global/food/products/product-detail/PRG2017732663.htmlI actually like both kinds of chorizos.
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