Why we case our own
A steakhouse that buys its sausages is renting its own asado. We never have: chorizo, morcilla, chistorra — ground, seasoned, and cased in our kitchen since the beginning, because the opening act of the parrilla deserves the same hands as the steaks.
The board spans our whole family map: Spain's chistorra and morcillas, Argentina and Uruguay's criollo chorizos and morcilla dulce, Venezuela's carupanero.
Every link is available at our counters and, for restaurants and markets, by the case — frozen, USDA-inspected, ready to sell or serve.