Spanish Chorizo Sausage Premix 500gm(Salt Cure 230gm)

Stampede Signature Spanish Chorizo Sausage Premix is put together for butchers and home sausage makers who want a authentic Spanish-style chorizo.

In the pack you get two parts:

• 500g Spanish Chorizo premix – your seasoning base, giving that deep red chorizo-style colour and savoury spice profile.

• 230g salt cure sachet – supplied separately so you can follow a proper chorizo curing method.

The premix itself is gluten-free and preservative-free, hand blended from carefully selected ingredients. The cure is added according to the directions on the bag, so you can follow a controlled process for traditional-style Spanish chorizo.

Always follow the curing and handling directions on the pack when making cured products.

Key features

• Spanish-style chorizo premix and cure set

• 500g premix + 230g salt cure sachet in one pack

• Seasoning base for paprika-style colour and chorizo spice character

• Premix is gluten-free and preservative-free

• Hand blended from carefully selected ingredients

• Developed for pork and pork-based blends

• Suits both professional butchers and experienced home sausage makers

Best uses

• Traditional-style Spanish chorizo links for retail cabinets

• Chorizo for BBQ, paella, stews, pasta and tapas plates

• Bulk chorizo production in butcher shops and smallgoods rooms

• Home batches for curing, smoking or fresh cooking

What’s in the bag

• 1 × Spanish Chorizo Sausage Premix – 500g

• 1 × Salt Cure Sachet – 230g

(Meat and any optional extras such as wine, garlic or diced capsicum are supplied by you.)

How to use (general guide)

Always follow the exact instructions on the packet and your own food safety guidelines, especially when curing.

1. Weigh out your pork (and any added fat or beef, if using) according to the batch size printed on the pack.

2. Add the required quantity of Spanish Chorizo premix to your mixer or mixing bowl.

3. Add the salt cure at the rate stated on the bag.

4. Add meat and cold water/ice as per your usual method.

5. If desired, add extras such as garlic, a splash of wine or diced capsicum to suit your house recipe.

6. Mix until seasoning and cure are evenly worked through and the mix binds well.

7. Fill into suitable natural or collagen casings.

8. From here, follow the on-pack directions and your in-house procedure for either fresh cooking, drying or smoking.

Storage & handling tips

• Keep the premix and cure sealed, in a cool, dry place away from moisture and strong odours.

• Do not mix the cure through until you’re ready to prepare the batch.

• Use clean scoops, tubs and mixers to avoid cross-contamination.

• When curing or drying, follow your food safety program, including correct temperatures, humidity and time controls.

FAQs

What meat is best for this chorizo premix?
Pork shoulder and pork trim are most common; some butchers add a little beef depending on their style.

Is the premix itself gluten-free and preservative-free?
Yes – the premix is gluten-free and preservative-free, hand blended from carefully selected ingredients. A separate salt cure sachet is provided for the curing step.

Do I have to make a dried/cured chorizo, or can I sell it fresh?
You can use the flavour profile for fresh chorizo-style sausages, or follow appropriate curing/smoking/drying steps for a more traditional product. In all cases, follow the directions on the pack and your food safety plan.

Can home butchers use this pack?
Yes, but curing needs extra care. Home users should be comfortable with accurate weighing, temperature control and safe curing practices.

What casings work best?
Hog casings are the usual choice for Spanish chorizo, but you can adjust size and type to match your market or preferred style.

SKU:
04ST717

Brand:
Stampede

Product:
Stampede Signature Spanish Chorizo Sausage Premix 500g (with 230g salt cure)

Pack contents:
500g Spanish Chorizo premix
230g salt cure sachet

Dietary
Premix: gluten-free and preservative-free; hand blended from selected ingredients

Ideal meats & add-ins

Meats: Pork, pork-based blends
Optional add-ins: Wine, garlic, capsicum, herbs (as per your own recipe)

Technical specifications

Category:
Sausage premix + cure – Spanish chorizo style

Intended users:
Professional butchers, smallgoods makers, experienced home butchers

Batch size:
As per mixing directions on the pack

Storage:
Store cool, dry and sealed; respect best-before date and cure handling requirements

Applications:
Fresh, smoked or dried chorizo-style sausages, according to your process

• Shipping is calculated at checkout. Free shipping applies to orders exceeding $400.
• We process and ship most orders within 1–2 business days.
• Read our full Delivery policy