The two latest (and innovative) products launched on the market by the Riojan company Embutidos Ortizare already beginning to stand out for their innovative character within the new trends in the food sector. Chorizo with QuinoaandChorizo with Kombu Seaweedhave been selected for the Sial Innovation Awards 2018 at Sial Paris, one of the world’s most important trade fairs in the food production sector. Both products are made in a 100% natural, gluten-free way, adding new ingredients to the traditional Rioja chorizo recipe. Both have also been developed in collaboration with the Centro Tecnológico Agroalimentario de La Rioja (Ctic-Cita).
CHORIZO WITH QUINOA BY EMBUTIDOS ORTIZ
The newEmbutidos Ortiz Chorizo with Quinoais a gluten-free product made with 100% natural ingredients, without additives or artificial colouring. Its traditional recipe only includes pork, quinoa (4%), garlic, paprika and salt. This results in a product that retains all the traditional flavour of chorizo, with the added nutritional properties of quinoa. It is a perfect option to eat as an appetizer, in a sandwich or in delicious tapas.
CHORIZO WITH KOMBU SEAWEED BY EMBUTIDOS ORTIZ
Embutidos Ortiz’s Chorizo with Kombu seaweed is a surprising product, with a new flavour: natural, intense, exotic and delicious. To achieve this, we have simply added Kombu seaweed to our traditional chorizo recipe, thus achieving a 100% natural product with a reduced salt content, as well as a high nutritional value.
