Description
A traditional Latin American method of preserving chorizo sausage through fermentation.
Technical
The fermentation process involves the action of wild yeast and bacteria, such as Lactobacillus plantarum, which break down the sugars in the chorizo and produce lactic acid, creating an acidic environment that inhibits the growth of pathogenic bacteria. This process typically occurs at room temperature and takes 2-5 days.
Science
Primary Reaction
Lactic acid fermentation
Sensory Profile
Aroma ()
SavoryMeatySpicyTangyEarthySmoky
Wine Analogy
Like a bold Malbec with peppery notes
Coffee Analogy
Similar to a dark roast with earthy undertones
Perfume Analogy