Until the inception of Calabizo, only 2 flavors were missing from their stock for veggies. Edurne Sendra, one of the cofounders of the company together with Keila Pousa and Sofía Calvo, “the 2 flavors we were missing at a local vegetarian restaurant was spanish ham and chorizo sausage”, recalls Edurne.
Since then, the three of them got together to work on this project of developing these 2 unique flavors. A very ordinary specific produce but with a lot of potential. They joined forces in: restoration (Sofía), agricultural engineering (Edurne), and marketing and tourism (Keila). One year later, they managed to reach the finals of Vía Galicia, which kickstarted their pumpkin sausage project.
In the process of making the Calabizos, I+D and traditional methods go hand in hand. “The recipe is very similar to that of an old fashioned chorizo, but we replace the real pork meat for the pumpkin flesh and the porks fat for the extra virgin olive oil ”, explains Edurne Sendra. Smoked, cured and dried techniques of this fruit are also similar to the real. Moreover, our recipe includes Spanish papikra (pimenton), oregano, onion, garlic and salt.
This is the way we have been manufacturing our pumpkin sausages, according to Edurne, it follows the ‘4 premises of any nutritious food’ (healthy, sustainable, tasty and additive free). Because the Calabizo, always according to its creators “keeps in check your cholesterol, provides the daily recommended food fibre, its very rich in vitamins and antioxidants, a low calory bite, this raw material is harvested under organic foods regulations and using traditional methods” besides “it tastes like a chorizo because it really makes the mouth recall those flavors of old fashioned countryside cold cuts ”.
The Cluster Alimentario de Galicia awarded them the prize as The Innovative Produce of the Year 2016.