RUCA Chorizol 300g

The Chorizol Ruca 300 g is a professional preparation of additives, seasonings, and spices designed for making chorizo following traditional methods. Ideal for charcuterie and artisanal production, it allows you to obtain a sausage with authentic and balanced flavor.

Depending on the size, climatic conditions, and desired curing level, the chorizo made can be consumed after two weeks of maturation.

✅ Makes artisanal chorizo preparation easier
✅ Balanced blend of spices and additives
✅ Ideal for charcuterie professionals and home production
✅ Allows control of the curing process

INGREDIENTS
Paprika (partially smoked), salt, spices (garlic, nutmeg, oregano, pepper), dextrose, dextrin, sodium diphosphate E-450 (stabilizer), sodium ascorbate E-301 (antioxidant), potassium nitrate E-252 (preservative), carmine E-120 (colorant).

USAGE INSTRUCTIONS
Once the meats are minced, weigh them and add one packet of CHORIZOL for every 5 kilos of meat along with a little wine, mixing everything well. Do not add garlic, as the preparation already contains it; however, if locally preferred, add oregano or chili to taste.

Once mixed, press the dough and cover it with a cloth, leaving it for a few hours (6 to 12) in a cool place to rest and start fermentation.

When stuffing, preferably use clean and drained pork casings. Stuff the mixture tightly, avoiding air pockets. Once stuffed, prick the pieces to release any air.

Hang the strings in a warm place for one or two days to air them out, then move them to a cool place with very gentle ventilation until fully cured.