Pata Negra, LLC Launches New “White” Chorizo at Specialty Food Association’s Summer Fancy Food Show

Spaniards make chorizo authentic to an era of chorizo making before red peppers arrived from the new world in the 16th century.

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Our most recent creation takes chorizo making back to a time before paprika was available in Spain, producing a dry cured sausage that lends a milder taste for charcuterie enthusiasts everywhere.

Gloversville, NY (PRWEB) June 29, 2014

Pata Negra LLC, a specialty sausage maker from Spain, adds a new White Chorizo to its line of specialty pork sausages, called Imperial. Produced out of their state-of-the-art facility in upstate New York, Imperial’s White Chorizo, or Vela Blanco, is crafted true to methods used in Spain during a time before red peppers arrived from the new world in the 16th century. This unique chorizo features a gourmet assortment of premium American pork meat, garlic and other hand-selected spices, exhibiting a milder taste and much cooler color than the crimson red chorizos made with paprika. This flavor, along with Imperial’s Vela Mild and Vela Hot, may be tasted at the Specialty Food Association’s Summer Fancy Food Show in the New York City Javits Center, June 29th to July 1st at Booth #2320.

“We wanted to bring chorizo making in all its authenticity to the United States,” says General Manager of Pata Negra LLC, Ignacio Saez de Ibarra. “Our most recent creation takes chorizo making back to a time before paprika was available in Spain, producing a dry cured sausage that lends a milder taste for charcuterie enthusiasts everywhere.”

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 industries. The team sources premium American pork meat, the world’s best Spanish paprika and only the finest hand-selected spices. Each features a lengthy, dry-curing process to ensure all natural ingredients season slowly to lend each chub the authentic flair and flavor of old Spain. This Spanish artisan technique versus mass production produces a signature bouquet and texture not found in other chorizo varieties both domestic and imported.

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.”

Imperial’s new White Chorizo can be tasted at the Specialty Food Association’s Summer Fancy Food Show in New York City’a Javits Center, June 29th to July 1st at Booth #2320. For more information about Imperial Chorizo and additional varieties in hot and mild, visit http://www.imperialchorizo.com or http://www.facebook.com/imperialchorizo.

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.


Contact

  • Brittany Southwick
    PMG
    +1 802-863-3929 Ext: 107
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