The teacher at a school in Jujuy created the ‘chorinejo’: rabbit chorizos to combat the overpopulation of this animal

Josefina Ramos, a teacher of the “animal production” subject at a school in La Puna explained how and why they ventured into this activity.

A new dish made its presentation in Jujuy: the “chorinejo“. They are the rabbit sausages produced in a school in the Puna of Jujuy that were presented in society this Tuesday for the day of Technical Education.

Josephine Ramosteacher of the subject “animal production” told the local media We are Jujuy how the idea arose, while participating in a meeting of agrotechnical schools in Cieneguillas.

“For the first time it occurred to me to make this product based on rabbit meat. First we made rabbit marinade and then we wanted to innovate in something else. Looking for information, reading a bit, the light bulb of making this came on. rabbit sausage“, the woman recounted.

He said, the elaboration originates from the overpopulation of this species in the place.



Josefina Ramos, the Jujeña teacher who devised the “chorinejos”. Capture

“In previous years we produced rabbits, crossbreeding, we have young rabbits and we sold live rabbits. This year we were no longer able to sell rabbit, so we came up with the idea of ​​industrializing it,” he explained.

The teacher also told We are Jujuy that, given the agrotechnical inclination of the institution, new challenges are constantly set for students and progress in innovations to take advantage of the natural resources of the area.

How are the “chorinejos”

Ramos explained that they also planned to make sausage, but could not due to the times. “And because of the amount of meat we have, we made chorizo. It has the same seasonings as the rest of the traditional chorizos“, he detailed.

“It always depends on taste and palate, we did it not very spicy, but with the same ingredients that we make llama meat: chili, oregano, garlic and salt,” the teacher specified.

Chorizos, a classic dish of Argentine gastronomy. Photo file


Chorizos, a classic dish of Argentine gastronomy. Photo file

At the meeting of technical education schools in the area, the students presented this and other projects to demonstrate how the meat of this animal can be used.

“We are waiting to see how people receive this product,” he said. On the other hand, he explained that when analyzing production costs and what is involved in preparing this food, the kilo of chorizo ​​would be around a thousand pesos. “This is all new to us, but it would be $1,000 a kilo, that’s an approximate price,” she said.

Meanwhile, he assured that with two rabbits they get two kilos of chorinejos. “It is with the rabbits that we have here, because they are not producers of meat, but the common ones. If we look for a rabbit that produces meat, we may be getting a kilo of chorizo,” he declared.

Chorifest 2022

The choripán became the emblematic sandwich of Argentine street food, present at soccer matches, recitals, marches, and as a starter for a family barbecue.

Chorifest 2022. File photo


Chorifest 2022. File photo

That is why it deserves its own festival and it was held on Saturday the 29th and Sunday the 30th of October last, at the Palermo Hippodrome: the Chorifest.

This introduced our badge sandwich in all its varieties: from the traditional to the author, with different types of meats, breads and dressings.

The entrance was free and free and there were 30 different barbecue places where the choripán was the protagonist. Of course: there were no chorinejos in the Buenos Aires property.

DB

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The teacher at a school in Jujuy created the ‘chorinejo’: rabbit chorizos to combat the overpopulation of this animal