The chorizo is a very serious thing if we talk about the Spanish butcher shop. Reason why a international sausage contest It is, for sausage lovers, something like a World Cup or the Olympic Games.
And it seems that this year, the Messi or the Usain Bolt del chorizo are from Zamora, because the jury of the VI Artisanal Chorizo Fairheld in the Soria town of Covaleda, has seen fit to reward two producers from Zamora as the best chorizos in the world.
Against more than a hundred competitorsthese chorizos have stood out in the ‘Best Iberian Chorizo’ competition, where the first prize has corresponded to the chorizo made by oak bridgea small artisan factory in the town of Fermoselle, in the heart of the Arribes del Duero.
The other winner of the night was Sausages Elealso from Zamora, but located in Roales del Pan, which won the ‘Gordo’ for best chorizo in Spain and also took almost the entire cat into the water with the second highest score for the cular commercial category.
Both Puente Roble and Embutidos Ele are two companies with a long business career in the processing and curing of sausages, since the company from Fermosella opened its doors at the end of the 80s.
For its part, when we talk about Embutidos Ele, the story goes on much longer, since we have to go back to 1965, when Eleuterio Fernández and Isabel García opened a store where they begin to sell their chorizos.
Extra-Thick Premium Wooden Kitchen Chopping Boards – 3 Piece Bamboo Wood Chopping Board Set – 33x22cm / 28x22cm / 22x15cm – Ideal For Meats, Vegetables, Cheese and Bread
It would already be in 1988 when the company expanded, also increasing its client portfolio and starting a higher volume production. Quite a milestone for two Zamora micro-enterprises that are now crowned in the chorizo ’Oscars’ and whose chorizos you can buy here in the case of Puente Roble and here in the case of Embutidos Ele.
Images | oak bridge
In DAP | How to make sausages in orza, traditional homemade canning recipe
In DAP | This is the best way to fry chorizo according to chef Karlos Arguiñano