New Chorizo with Kombu Algae from Embutidos Ortiz, with reduced salt content

  • The family firm based in Navarrete (La Rioja) is continuing with its R&D chorizo project by incorporating new ingredients into their traditional recipe which are of high nutritional value and interest
  • The most recent launch was Chorizo with Quinoa, high in protein, and now they are introducing Chorizo with Kombu Algae with a taste which will surprise you and reduced salt content
  • Both these products have been chosen for the Sial Innovation awards at the Sial Paris Trade Fair, to be held from 21 to 25 October
  • The Chorizo with Kombu Algae is made according to a natural recipe which only contains Pork, Kombu Algae, Paprika, Garlic and Salt


Embutidos Ortiz, a family business based in Navarrete (La Rioja) with over one hundred years’ experience in making traditional Riojan charcuterie products, present their new Chorizo with Kombu Algae, a gluten-free product made from 100% natural ingredients, with no artificial additives or colourants.  

The incorporation of the Kombu (Laminaria ochroleuca) seaweed provides the traditional formula with a new, deliciously exotic, natural taste. This new product from Embutidos Ortiz comes with a low salt content, intense flavour and high nutritional value. Chorizo with Kombu Algae is made from traditional ingredients (pork, paprika, garlic and salt) with the addition of Kombu seaweed, a low-fat, low-calorie product which is at the same time highly appreciated for its high content in fibre, minerals and antioxidants.

As in the case of the Embutidos Ortiz Chorizo with Quinoa, launched last April, this new product is also the result of their collaboration with the Agri-food Technological Research Centre of La Rioja (Ctic-Cita). It also comes within the framework of the European Rural Development Fund and has been financed by the Economic Development Agency of La Rioja (ADER) and the ERDF Programme in La Rioja.

 

SIAL INNOVATION AWARDS
The two new products launched by Embutidos Ortiz, the Chorizo with Quinoa and the Chorizo with Kombu Algae, have been selected for the 2018 Sial Innovation Awards. The winners in the Gold, Silver and Bronze categories will be announced on 22 October at the Sial Paris Trade Fair, one of the most important international gatherings in the world of the catering and food product sectors, which Embutidos Ortiz will be attending with their own stand on which to display all their new products.

Chorizo con Algas Kombu de Embutidos Ortiz