What your case is missing
For thirty years this family has made its own chorizo, morcilla, chistorra, chajá, and empanadas for its own restaurants. Now we produce them for yours: USDA-inspected, blast-frozen at peak, packed by the case, and backed by a kitchen that eats its own product every single day.
Restaurants get an asado program without hiring a sausage maker. Markets and cafeterías get a dessert case with a passport — a real Uruguayan chajá, real alfajores, a Basque burnt cheesecake that sells itself out of the vitrine. Distributors get a Tampa-made Latin line their route doesn't have.
Volume pricing, standing weekly orders, and private-label conversations all start the same way: the form below. We answer within one business day.