Per USDA FoodKeeper
On the counterCounter
2 hours
1 hour if above 90°F
In the fridgeFridge
1 month
at or below 40°F (4°C)
In the freezerFreezer
6 months
at 0°F; quality, not safety
On the counterCounter
1 year
cool, dry place
In the fridgeFridge
Not needed
shelf-stable
In the freezerFreezer
6 months
at 0°F; quality, not safety
Quick answer
Yes. Cooked chorizo lasts 1 month in the fridge and 6 months in the freezer. After that, or sooner if stored badly, it spoils: watch for the signs below.
How to tell if cooked chorizo is bad
Smell
Sour or rancid smell instead of smoky or salty.
Texture
Slick, slimy surface on slices or links.
Colour
Grey, green or iridescent patches that spread.
Mould
Fuzzy spots on sliced or cooked products — discard.
Cooked chorizo past the expiration date
Unopened
FoodKeeper gives unopened cooked chorizo 1 year in the pantry, counted from the day you buy it. "Best-by" and "sell-by" describe quality and stock rotation, not safety; only infant formula carries a federally required use-by date.
Opened
Once opened, the printed date no longer applies. Count 1 month in the fridge from the day you open it.
How to keep cooked chorizo fresh longer
- Keep refrigerated at 40°F (4°C) or below, even though it is cured.
- Once opened, rewrap tightly or move to an airtight container.
- Use within the opened window regardless of the package date.
More about cooked chorizo
FAQ
How long does it take for cooked chorizo to go bad?
1 month in the fridge, per USDA FoodKeeper. At room temperature, 2 hours.
Can cooked chorizo expire?
FoodKeeper gives unopened cooked chorizo 1 year in the pantry, counted from the day you buy it. "Best-by" and "sell-by" describe quality and stock rotation, not safety; only infant formula carries a federally required use-by date.
What happens if you eat bad cooked chorizo?
Spoiled perishable food can cause food poisoning: nausea, vomiting, cramps or diarrhoea. See a doctor if symptoms are severe or last more than a few days.
How do you keep cooked chorizo from going bad?
Keep refrigerated at 40°F (4°C) or below, even though it is cured.
Numbers on this page come from USDA FoodKeeper and FSIS guidance. Last verified November 2026. How we verify our data · Report a wrong number