How to Latin American Chorizo Fermentation

What You Need to Know

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.

Steps

1. 1.

   Choripán (Argentina) (Argentina): Fermentation develops tangy depth for the iconic street food sandwich

2. 2.

   Tacos de chorizo (Mexico) (Mexico): Creates the characteristic crumbly texture and complex spice profile

3. 3.

   Feijoada (Brazil) (Brazil): Fermented chorizo adds umami backbone to the national stew

The Science

Primary Reaction

Lactic acid fermentation

Common Mistakes