We have one simple mission: To produce the best All Natural, Artisan Spanish Chorizo. We use only full cuts of pork shoulder, fresh garlic ground for each batch and authentic Spanish paprika imported directly from Spain.
We were delighted to be part of the Wine Club Members pickup party at Bending Branch Winery on Friday and Saturday October 7th & 8th for 500 members. Our friend Executive Chef Nelson Millan loaned us his 5 foot paella pan which you see above to handle the large crowd. Worked like a charm, even though it was our first time to use a pan that size. The Paella turned out great and the folks all had a wonderful time at the beautiful winery sipping wine and enjoying Paella.
Check out the recipe for our chicken, chorizo and mushroom paella Recipe
Executive Chef Troy Knapp of the Driskill Hotel is devoted to using locally sourced premium products. We're honored to be on the list!.