Production of spanish organic chorizo – BIOVivar
The production process of BIOVivar Spanish organic chorizo is meticulous and rigorously respects both organic ingredients and environmentally friendly practices, following a traditional process rooted in Spain.
Production and selection of Organic Ingredients:
We start by raising pigs and carefully selecting organic ingredients, free of pesticides and synthetic fertilizers. This includes pork raised extensively in Spain, as well as organic spices such as paprika, garlic and pepper, guaranteeing the quality and purity of each component.
Meat Preparation:
The freshness and quality of the meat are essential. We carefully select and cut the meat into pieces, separating the lean from the fat for a balanced mixture that guarantees the optimal flavor and texture of the chorizo.
Addition of Spices and Seasonings:
Organic spices, especially paprika, are mixed in precise proportions to enhance the characteristic flavor of chorizo. Sourced from various regions of Spain, our spices add complexity and authenticity to each variety of chorizo.
Stuffed in Natural Casings:
The mixture of meat and spices is stuffed into natural casings, selected for their quality and ability to enhance the sensory experience of the chorizo. A stuffing process without air pockets is guaranteed to maintain product quality and avoid conservation problems.
Cured in Controlled Environment:
The chorizos are hung in a cool, dry environment, typically at 1,100 meters above sea level, where the mountain air provides a distinctive flavor. Over several weeks, the flavors develop and intensify, and the chorizos acquire their characteristic texture under carefully controlled curing conditions.
Packaging and Labeling:
Once the optimal level of curing has been reached, the chorizos are packaged and labeled according to organic product regulations, ensuring their traceability and compliance with quality standards.
Distribution and Sale:
The organic chorizos are ready for distribution in the Spanish market and for export, maintaining an adequate cold chain to preserve their freshness and quality until they reach the final consumer, who can enjoy them on their table in just three or four days.