Our Spanish artisan technique versus mass production lends our products a distinct personality and taste, producing a certain caliber that is currently unavailable or unrivaled in the United States.
Gloversville, NY (PRWEB) January 13, 2014
Pata Negra LLC, a specialty sausage maker based in Spain, opens its first United States plant in upstate New York. The sausage makers, managed by a small group of Spanish entrepreneurs with over 25 years of experience in the European food industry, produces Imperial, a line of truly authentic, dry-cured sausage varieties that include: Imperial Chorizo Hot, Imperial Chorizo Mild, Imperial Chorizo Blanco and the soon to be available Imperial Fuet. These varieties are new to the charcuterie and specialty food market in the United States and can be tasted at booth 3234 at the Specialty Food Association’s Winter Fancy Food Show January 19 – 21 at the Moscone Center in San Francisco, Calif.
These artisan-cured sausages, authentic to the standard set in the Extremadura region of Spain, offer unrivaled flavor, texture and quality. Described in print as “New York’s highest-profile grocer” (New York Magazine), and “the enfant terrible of the fancy food business” (The New York Times), Steve Jenkins rates Imperial chorizo as “the most delicious example of chorizo I’ve ever tasted.”
The Imperial line is carefully crafted under the guidance of master chorizo-maker Dr. Antonio Libran, a Veterinarian expert with over 30 years of experience in the food and Spanish cured meats industry. The team sources premium American pork meat, the world’s best Spanish paprika and only the finest hand-selected spices. Strict to Spanish tradition, Imperial products are never heat-treated, a process that speeds up production at the expense of flavor. Instead they undergo a lengthy dry curing process to ensure the sausages are given ample time to mature slowly and produce a signature bouquet and texture.
“Our new facility features special drying rooms with strict temperature and humidity controls to ensure optimum conditions for the natural curing of our sausages,” says Ignacio Saez de Ibarra, Managing Director for Pata Negra. “Our Spanish artisan technique versus mass production lends our products a distinct personality and taste, producing a certain caliber that is currently unavailable or unrivaled in the United States.”
The Imperial products are available for purchase from Pata Negra via a variety of channels, including wholesale distribution, foodservice and Internet retail. To learn more about Pata Negra and taste the Imperial brand, visit booth 3234 at the Specialty Food Association’s Winter Fancy Food Show in San Francisco, Calif. from January 19 – 21. Also visit http://www.imperialchorizo.com.
About Pata Negra LLC
Pata Negra LLC produces authentic chorizo true to ancient recipes and expertise derived from the Spanish region of Extremadura. The gourmet pork sausage brand, named Imperial, is made in upstate New York and is crafted under the guidance of Dr. Antonio Libran, master chorizo-maker and Veterinarian expert with over 30 years of experience in the food and Spanish cured meats industry. Imperial is made with premium American pork meat, the world’s best Spanish paprika and hand-selected spices. A lengthy and natural dry curing process allows all of the natural ingredients to season slowly and produce Imperial: The authentic taste of old Spain. The five products distributed by Pata Negra LLC include: Imperial Chorizo, Imperial Fuet, and Imperial Chorizo Blanco. PATA NEGRA LLC’s products are currently available for purchase online via http://www.imperialchorizo.com, foodservice and select specialty food stores.