Brits are developing a real taste for snackable Spanish chorizo

By Gill Hyslop contact

- Last updated on GMT

Chorizo carrying the Consorcio del Chorizo Español seal is guaranteed to have been made in compliance with specific criteria, including authentic Spanish ingredients and production methods. Pic: Consorcio del Chorizo Español
Chorizo carrying the Consorcio del Chorizo Español seal is guaranteed to have been made in compliance with specific criteria, including authentic Spanish ingredients and production methods. Pic: Consorcio del Chorizo Español

Related tags: chorizo, Spain, Consorcio del Chorizo Espanol, Uk

The British appetite for chorizo remains high – and is growing – with a whopping 28% jump in export sales of the Spanish delicacy produced under the Consorcio del Chorizo Español seal in the first quarter of 2021.

The Spanish Chorizo Consortium reported that 607,500kg of chorizo produced under the Consorcio label was exported to the UK in the first quarter of 2021, versus 473,000kg sold in the same period a year earlier. This pegged the UK as the consortium’s largest customer, followed by France, Hong Kong, Belgium, Germany, Colombia, Ireland, Czech Republic, Portugal and Dominican Republic.

The increase in sales cements the Consorcio’s position on the market and almost doubled its export market share of 25.95%. This means that every one in four Spanish chorizos marketed in the UK is endorsed with the Consorcio del Chorizo Español seal.

What makes it stand out?

The Consorcio del Chorizo Español – established in 2016 – acts as a voluntary mouthpiece for 22 Spanish chorizo producers to market authentic, high quality Spanish chorizo on the global stage. All companies associated with the consortium must comply with the quality regulations and certified procedures.

Chorizos with the seal are 100% guaranteed to be a Spanish product and are distinguished by their appearance, texture, smell and taste.

It is guaranteed to have been made in compliance with specific criteria, including authentic Spanish ingredients and production methods. The sausage must be made from minced pork, garlic and paprika – which gives it its typical red colour – to differentiate it from other origins and other sausages.

Only paprika from fruits grown, dried and milled in the Spanish territory is allowed, and the chorizo must be cured outdoors or smoked.

Last year, consortium chorizo producers exceeded two million kilos sold under the label – 2,196,723kg – amounting to 21% of all Spanish chorizo exports to the UK.

The association now hopes to exceed last year’s export volumes by the end of 2021.

Related topics: Convenience, Markets, Snacks, Ingredients

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