La vasca.
Navarre's fast-cooking, paprika-red txistorra — thin, garlicky, done in the time it takes to pour the wine.
txistorrachees-TOH-rra
Basque txistor, 'sausage, link'One of the few sausage words on earth that isn't Latin — it's Basque, older than Rome's arrival in Iberia.
In the Basque country they spell it txistorra and cook it by the meter — a slim, brick-red sausage of pork, garlic, and pimentón that fries or grills in minutes and disappears faster.
It's the sausage of Basque cider houses and of San Tomás day, when whole cities eat it in bread.
Our chistorra keeps that speed and color — the quick win of the sausage board, at home in a pan, on the parrilla, or beside eggs at breakfast.
Txistorra is the Basque Country's slim, fast-cooking paprika sausage — thinner than chorizo, done in minutes, traditionally eaten in bread on San Tomás day.
Fried or grilled whole, tucked into bread, or beside eggs at breakfast. In our St. Pete bar it rides a montado at happy hour.
Made in our own kitchen, fresh or frozen, ready for the parrilla or the table.
By the link · fresh or frozen
Produced under USDA inspection(813) 969-3609 · whole orders 48h ahead · wholesale & trade →
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