The chorizo or smoked sausage is prepared filled with pork and fat, with spices that vary by region, with some that have "Protected Geographical Origin". Typically, the seasoned meat and fat are made in thin casings, which are then bound at intervals of 30-40 cm. These sausages are separated and are in circular shape. They are then hung in the smokehouse individually, when getting ready with the shape of a horseshoe. The casings can be natural or synthetic, made of natural source materials.