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December 19, 2013Florence Fabricant mentioned our spanish chorizo on The New York Times

Posted on December 17, 2013
By Tony Cenicola / The New York Times

To Serve: Spanish-Style Sausage Made in New York State
 

The New York Times highlights Imperial Chorizo in their Dining & Wine section claiming the chorizo features a chunky, slightly chewy texture with a full-bodied flavor that is glowing with paprika and garlic.

Alfonzo Blazques, a sausage expert from the Extremadura region of Spain, has set up shop with some partners in Gloversville, N.Y., where they are producing Spanish-style chorizo from American pork. Their chorizo has a chunky, slightly chewy texture with a full-bodied flavor that is glowing with paprika and garlic, without the slight sourness I have detected in some domestic chorizos. It is air-cured and available in original or picante. Slice it to serve with drinks, or to toss into paella or stew: Imperial Chorizo is $10.99 for 8 ounces at Fairway, $14.50 from tienda.com.

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