Chorizo production

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Chorizo production

Postby sausage apprentice » Wed Mar 16, 2005 12:25 pm

I have been developing a recipe for chorizo for over a year and have been making them from home for friends.
I now feel I want to take it further and produce them commercially.
Has any member been in a simular situation, and what advice can you give?
I am looking for a low cost start up unit in the London or surrounding area.
Is there anyone making a dry cured sausage commercially in the UK?
Help please!!
sausage apprentice
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