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Product Description
From California
Spanish style Cantimpalo chorizo by Dona Juana is a dried and cured chorizo made from coarse chunks of marinated beef and pork, which were ground separately in order to give the sausage the feel of having a double texture. This Cantimpalo chorizo has been produced by grinding, mixing, and stuffing the meat into fibrous casings, followed by fermentation and air drying until the product reaches optimum curing. The result is a uniquely textured chorizo with an excellent meaty and smoky flavor.
Special Shipping
This item requires expedited shipping to preserve freshness. Please ensure product temperature is maintained upon arrival.
Producer Spotlight
La Española Meats was founded in 1982 by Juana Gimeno Faraone and her husband Frank Faraone when Doña Juana could not find Spanish products in the US and decided to import them. The entrepreneurial couple transformed a small plant into a thriving enterprise that was destined to leave its mark on the gourmet food industry. La Española Meats was one of the earliest marketers of Spanish products in the US, and to this day they are still the sole distributor of some products. They also began creating their own line of premium Spanish-style cured meat products and sausages, along with other Spanish foods with the same ingredients and recipes as the best producers in Spain.
Question & Answer
Nutritional Facts
Product Description
From California
Spanish style Cantimpalo chorizo by Dona Juana is a dried and cured chorizo made from coarse chunks of marinated beef and pork, which were ground separately in order to give the sausage the feel of having a double texture. This Cantimpalo chorizo has been produced by grinding, mixing, and stuffing the meat into fibrous casings, followed by fermentation and air drying until the product reaches optimum curing. The result is a uniquely textured chorizo with an excellent meaty and smoky flavor.
Special Shipping
This item requires expedited shipping to preserve freshness. Please ensure product temperature is maintained upon arrival.
Producer Spotlight
La Española Meats was founded in 1982 by Juana Gimeno Faraone and her husband Frank Faraone when Doña Juana could not find Spanish products in the US and decided to import them. The entrepreneurial couple transformed a small plant into a thriving enterprise that was destined to leave its mark on the gourmet food industry. La Española Meats was one of the earliest marketers of Spanish products in the US, and to this day they are still the sole distributor of some products. They also began creating their own line of premium Spanish-style cured meat products and sausages, along with other Spanish foods with the same ingredients and recipes as the best producers in Spain.
Reviews
Question & Answer
Nutritional Facts
From California
Spanish style Cantimpalo chorizo by Dona Juana is a dried and cured chorizo made from coarse chunks of marinated beef and pork, which were ground separately in order to give the sausage the feel of having a double texture. This Cantimpalo chorizo has been produced by grinding, mixing, and stuffing the meat into fibrous casings, followed by fermentation and air drying until the product reaches optimum curing. The result is a uniquely textured chorizo with an excellent meaty and smoky flavor.
This item requires expedited shipping to preserve freshness. Please ensure product temperature is maintained upon arrival.
La Española Meats was founded in 1982 by Juana Gimeno Faraone and her husband Frank Faraone when Doña Juana could not find Spanish products in the US and decided to import them. The entrepreneurial couple transformed a small plant into a thriving enterprise that was destined to leave its mark on the gourmet food industry. La Española Meats was one of the earliest marketers of Spanish products in the US, and to this day they are still the sole distributor of some products. They also began creating their own line of premium Spanish-style cured meat products and sausages, along with other Spanish foods with the same ingredients and recipes as the best producers in Spain.
La Española Meats was founded in 1982 by Juana Gimeno Faraone and her husband Frank Faraone when Doña Juana could not find Spanish products in the US and decided to import them. The entrepreneurial couple transformed a small plant into a thriving enterprise that was destined to leave its mark on the gourmet food industry. La Española Meats was one of the earliest marketers of Spanish products in the US, and to this day they are still the sole distributor of some products. They also began creating their own line of premium Spanish-style cured meat products and sausages, along with other Spanish foods with the same ingredients and recipes as the best producers in Spain.
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