El atrevido.
The classic criollo chorizo with its collar up — the same garlic and paprika, plus real heat.
picantepee-KAHN-teh
Spanish picar, 'to sting, to bite' ‹ Vulgar Latin *piccare, 'to strike'The sausage that bites back — the name is a warning and a promise.
Argentina is not a chile country — which is exactly why a picante chorizo means something there. The heat isn't decoration; it's a decision.
We build it on the clásico's own recipe, then let the pepper argue with the paprika. It wins just often enough.
For the griller who stands closest to the coals and the eater who asks for the crusty end.
Warm, not violent — the pepper rides alongside the garlic and paprika instead of covering them. A heat that invites a second one.
Always. Most Tampa parrillas we cater run half and half — the tray solves the argument.
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(813) 969-3609 · whole orders 48h ahead · wholesale & trade →
More from the Sausages
Chorizo Clásico Chorizo Carupanero Salchicha Parrillera Chistorra Morcilla Clásica Morcilla Dulce Morcilla de Cebolla