El Chorizo Latino Ltd.
$30,000.00 CAD
≈ 5 months of average Canadian pay
- Department
- National Research Council Canada
- Recipient country
- Canada
- Fiscal year
- 2025-2026
- Agreement period
- June 1, 2025 – April 30, 2026
- Reference
- nrc-cnrc:172-2025-2026-Q1-1030846
Published purpose
The standard commercial method for bacon uses a wet-cure brine method. El Chorizo Latino has experience in making equilibrium dry-cure bacon using cure mixtures. El Chorizo Latino will create a dry-cure bacon in three styles: Smoke Paprika, Jalapeno, and Habanero flavored.
Community tags
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Good value
Local impact
Needs context
Questionable
Success story
Wasteful
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Imported July 30, 2026 from open.canada.ca Grants & Contributions