Mission Barns, a California-based cultured fat maker, teamed up with sausage maker Silva Sausage to create their first joint product, chorizo.

Mission Chorizo ​​sausages are a hybrid product made from undisclosed vegetable proteins and Mission Barns cultured pork fat. Mission Barns cultivates fat using a proprietary animal-free real cell culture process.

This combination will provide the juiciness and flavor of regular sausage, but without the disadvantages of animal proteins, the manufacturers promise.

This is the first production cycle of the product. Tests have shown that companies have the ability to produce sausages on an industrial scale.

The Mission Barns partnership will utilize Silva Sausage's production facilities, which can produce up to 22.7 tonnes of sausage per day.

The sausage maker will also lend its distribution, packaging and logistics network to bring the first generic hybrid sausages to market.

“We were pleasantly surprised to see the Mission Fat system expand so successfully with commercial equipment, providing first-class functionality and taste,” said Vinit Jindal, Mission Barns food science chief.

The long-term partnership implies continuous expansion of production, including the expansion of Silva Sausage's capabilities to create additional alternative protein products.

The date of the official launch of the hybrid chorizo ​​sausages has not yet been determined.

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