Distributeur spécialité ingrédients food alimentaire Unipex recette formulation chipolatas




  1. In a cutter or food processor, mix the meats at medium speed until a homogeneous mixture with a medium grain is obtained.
  2. Add salt, pepper, garlic semolina, Lactosan Gorgonzola PDO, sugar, NaturCEASE™ DRY, paprika and CulinairEx VO001PK. Continue mixing.
  3. Add the liquid part: water, white wine and Dijon mustard. Continue mixing for a few minutes to incorporate the ingredients uniformly.
  4. Put the mixture in a pusher and fill the casings with the stuffing.
  5. Adjust the size of the chipolatas to your liking.

Proportions (in %)

Pork shoulder 66,9
Chest 9
Water 9
Gorgonzola AOP Lactosan 5 Cheese powder (100% Gorgonzola PDO)
White wine 5
Dijon mustard 2
Salt 1
Sugar 1
NaturCEASE™ DRY 0,5 powdered mixture of buffered vinegar and natural plant extracts
Garlic Semolina 0,2
Paprika 0,2
Pepper 0,1
CulinairEx VO001PK 0,1 Sautéed onion powder, 100% vegetarian



  • Notes of grilled onion brought by the CulinairEx V0001PK
  • Light cheese notes thanks to the addition of Lactosan Gorgonzola PDO for an innovative recipe
  • Optimal microbiological protection over time without the development of off-flavours thanks to NaturCEASE™ DRY

Recommended labelling


Pork 75,9 % (pork shoulder, pork belly), water, cheese powder (100 % Gorgonzola PDO), white wine, Dijon mustard (water, vinegar, mustard seed, salt), sugar, spirit vinegar, natural plant extracts (acerola, green tea, rosemary), garlic, paprika, onion powder, pepper

Possibilities of conservation


  • Under gas / +4°C: TLS 12 days

Our food ingredient suppliers

Lactosan Distributeur ingrédients Unipex
kemin distributeur ingrédients unipex
exter distributeur ingredients unipex