Pohutukawa Smoked Fermented Angus Beef Chorizo 275 g
Gold Winner 2020 Great NZ Sausage Competition
Fermenting meat can seem intimidating and has the highest restrictions implemented by MPI, but it's achievable with some attention and knowledge. This ancient practice was initially used to preserve excess meat, often through salting, which removed moisture and deterred harmful bacteria. Over time, people discovered that certain salts containing nitrates not only preserved meat but also enhanced its flavour and colour through fermentation. Modern science has revealed that lactobacilli bacteria are key to this process, as they consume sugars and produce lactic acid. Since meat lacks natural sugars, recipes for fermenting meat typically include added sugars to sustain the bacteria, ensuring safe and tasty results.
Zaroa created the lacto-fermentation process using Enzymes, Ascorbic Acid (Vitamin C) and Dextrose to create a natural fermentation process. The Kaipara Chorizo was developed to create that perfect flavour of paprika, meat, smoke n spice...it's just heavenly when fired up on the grill or BBQ by itself or added into a dish there is just pure joy in getting to devour this delicious chorizo. Smoking the chorizo with Pohutukawa (the New Zealand Christmas Tree ) creates a magical experience with a great kick and aftertaste with flavours that linger on the palate.
The Kaipara is aged to semi-dry to fry and add to a paella, pasta dish, pizza or try Simon Gault's Chorizo Tofette Pasta in Bell Pepper Sauce, just yum.
Halal Suitable & 100% Natural Ingredients Used
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No artificial chemical ingredients, colouring, flavours, or preservatives
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No sodium nitrates or sodium nitrites added
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No Gluten. No Soy
INGREDIENTS: Beef, Spice, Spice Extract, Organic Sea Salt, Vinegar, Chilli, Paprika, Pohutukawa Smoke.
