El criollo.

Chorizo Clásico

Spain's most famous sausage, remade by the Río de la Plata — and the reason the word choripan exists.

Etymology

chorizocho-REE-so

Spanish chorizo ‹ Portuguese souriço ‹ Vulgar Latin *salsīcium ‹ Latin salsus, 'salted'

'The salted one' — two thousand years of preserving meat, one word.

From Iberia to the parrilla

The chorizo crossed from Spain with the first cattle boats and became something new on the pampas: the chorizo criollo — fresh, coarse-ground pork and beef, garlic and paprika, made for live fire instead of the curing cellar.

In Argentina and Uruguay it opens every asado. Split down the middle, laid on crusty bread with chimichurri, it becomes the choripan — the sandwich entire stadiums are built on.

Ours is ground, seasoned, and cased in our own kitchen, the way our family has always made it — never from a factory reel.

Asked at the counter

What's the difference between Spanish and Argentine chorizo?

Spanish chorizo is usually cured and ready to slice; Argentine chorizo criollo — what we make in Tampa — is fresh, made for the grill, and the heart of the choripan.

How do I cook chorizo criollo at home?

Medium fire, no piercing, turned patiently until the casing crackles — about 15 minutes. Split it on bread with chimichurri for a true choripan.

How it comes

Made in our own kitchen, fresh or frozen, ready for the parrilla or the table.

By the link or by the pound · fresh or frozen

Produced under USDA inspection