The British market continues to be the main destination for quality approved chorizo from the Consorcio del Chorizo Español (Spanish Chorizo Consortium), with 607,500 kilos of Consortium-labelled Chorizo exported to the UK in the first quarter of 2021. This number is a staggering 28% increase on the volume sold in the first quarter of 2020, during which a total of 473,000 kg of Consortium-labelled chorizo was exported.
Consumer demand for meat is growing in the UK, and the increase in its sales under the Consortium label puts the Consortium in a very strong market position with an almost doubled export market share of 25.95%. This means that every one in four Spanish chorizos marketed in the UK is endorsed with the Consortium seal.
The Consortium is a voluntary association that groups companies in the Spanish meat sector, all experts in chorizo production and export, with the aim of producing and marketing authentic, high quality meat. All companies associated with the consortium must comply with the quality regulations and certified procedures.
Chorizo that carries the Consorcio del Chorizo Español label is fully quality-assured and made in compliance with specific criteria in terms of traditional and authentic Spanish ingredients and production methods.
Chorizo of the Spanish Consortium must carry garlic and paprika, differentiating this particular sausage from other origins and other sausages. It is cured outdoors or smoked. The main base is minced pork and marinated with spices such as paprika that gives it its typical red colour.
Last year, Consortium chorizo producers exceeded two million kilos sold with their logo (2,196,723 kg), counting for 21% of all Spanish chorizo exports to the UK, and so the association now hopes to exceed last year’s export volumes by the end of 2021.
To meet growing demand, Consortium producers La Hoguera and Boadas have finally been able to start work this year on efforts to expand and construct new production facilities, plans that had been delayed due to the pandemic. The planned extensions will see the construction of large new surface areas, which will be used for cleanrooms and slicing machinery, to increase overall production capacity.
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Media contact
Kiran Grewal
Editor, International Bakery
Tel: +44 (0) 1622 823 922
Email: editor@in-bakery.com
