Raw chorizo is not safe during pregnancy because, as a cured sausage that is not cooked, it can contain the parasite Toxoplasma gondii or the bacterium Listeria monocytogenes, both of which can cross the placenta and cause serious complications. Cooked chorizo, whether fried or in a stew, can be safely consumed as long as it reaches an internal temperature of at least 70 °C.
In this article, we explain when it is safe, how to cook it correctly, and what you should consider based on your toxoplasmosis test results.
Why is raw chorizo not safe during pregnancy?
Chorizo is preserved thanks to salt, paprika, and drying time, not cooking. This process reduces the bacterial load but does not guarantee that the product is free of pathogens.
Pregnancy modifies the immune system to allow the body to tolerate the fetus, making it more vulnerable to certain foodborne infections. For this reason, the Spanish Society of Gynecology and Obstetrics (SEGO) recommends avoiding cured sausages that have not been heat-treated. The two microorganisms of concern are Toxoplasma gondii, a parasite common in raw pork, and Listeria monocytogenes, a bacterium that can survive even in the refrigerator. Both are eliminated when the internal temperature exceeds 70 °C.
Does it depend on the trimester of pregnancy?
The risk is present throughout the entire pregnancy, although not in the same way. In the first trimester, when the baby's organs are still forming, a toxoplasma infection can have more serious consequences. From the second trimester onwards, the probability of transmission to the fetus is higher, but the impact is usually less severe. In any case, the rule of thoroughly cooking chorizo before eating it applies for all nine months.
Fried chorizo during pregnancy: temperature and signs of safe cooking
Frying chorizo is one of the simplest ways to make it safe. Over medium heat, in five to seven minutes per side, the chorizo reaches the internal temperature necessary to eliminate any pathogens. The most reliable indicator is not time but appearance: the chorizo must be completely cooked through, with no pink or juicy areas in the center.
If you want to be absolutely sure, a kitchen thermometer inserted into the thickest part should read over 70 °C. Once cooked, consume it immediately: do not leave it at room temperature for more than two hours.
Boiled chorizo during pregnancy: the most recommended option
Chorizo cooked in stews, lentils, "patatas a la riojana," or traditional "cocido" is the safest way to consume it during pregnancy. When boiled for at least 15 to 20 minutes in hot broth, the chorizo easily surpasses 70 °C throughout its interior. No part remains raw, and the result is also easier to digest.
It has the added advantage that in a stew, you can control the amount of chorizo consumed, as it is distributed among the other ingredients. Moderate consumption, as part of a varied diet, poses no problem during pregnancy.
The toxo-test result changes the rules
If you have already had toxoplasmosis at some point in your life, your body has antibodies, and the risk of reinfection is practically nil. In that case, raw cured chorizo does not pose the same danger as for someone without prior immunity.
The toxo-test is a blood test performed in the first trimester. If the result shows positive IgG and negative IgM, you have acquired immunity without active infection. Your gynecologist should advise you if, in your case, you can relax restrictions on cured sausages. Do not make that decision without consulting them.
Which chorizo should you choose if you are pregnant?
If you are going to consume cooked chorizo during pregnancy, the quality of the raw material matters. An artisanal chorizo made with selected lean meat, natural paprika, and no unnecessary additives is always preferable to an industrial one, not only for the taste but also because its composition is simpler and more traceable. For stews and lentils, the "vela" format is the most convenient: easy to cut, manageable in size, and with a flavor that doesn't overpower the dish. At La Casa dels Fuets, you can find our authentic "vela" chorizo, made gluten-free and with natural ingredients.
In any case, always choose chorizo from a known origin and with a transparent production process. Knowing what it contains and how it was made is especially relevant when you are pregnant and want to control what you eat.
Artisanal chorizo from Vic delivered directly to your table
At La Casa dels Fuets, we have been making sausages in Vic for over sixty years, following the same process: good meat, natural spices, and the curing time each piece needs. Our chorizo, gluten-free and without unnecessary additives, is available in two varieties so you can enjoy it cooked with complete peace of mind. If you prefer more character in each bite, you can buy chorizo with a spicy touch and add it to your favorite recipes, well cooked. Shipping throughout Spain in 48-72 hours.
