Pata Negra LLC Launches New “White” Chorizo
Gloversville, NY (PRWEB) April 17, 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, also referred to as Vela Blanco, is crafted true to ancient Spanish recipes, recipes that were used before red peppers came back from the new world in the 16th century. As a result, the White Chorizo features a gourmet assortment of premium pork meat, garlic and other hand-selected spices and exhibits a much cooler color than the crimson red chorizos made with paprika.
Fairway Market customers will be offered a first taste of Imperial’s Vela Blanco, along with their Vela Mild and Vela Hot, at the following locations on the dates and times listed below:
• April 18th: Upper East Side, 240 East 86th Street, New York, NY
• April 19th: 699 Canal Street, Stamford, CT
• April 19th: 242-0 61st Avenue, Douglaston, NY
• April 19th: 1510 US 46, Woodland Park, NJ
• April 19th: 699 Canal Street, Stamford, CT
• April 21st: Upper West Side at 2127 Broadway New York, NY
• April 26th: Red Hook, 480-500 Van Brunt Street, Brooklyn, NY
• April 27th: 1250 Corporate Dr., Westbury, NY
• April 27th: Pelham Manor, 847 Pelham Parkway, Pelham Manor, NY
• April 27th: Chelsea, 766 Avenue of the Americas, New York, NY (3 to 7 p.m.)
• May 5th: Kips Bay, 550 Second Avenue, New York, NY (3 to 7 p.m.)
*All tastings will occur between 11 a.m. and 3 p.m. unless otherwise noted.
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 White Chorizo will be available for purchasing in New York City specialty food stores as well as online the first week of May. For more information about Imperial Chorizo, visit http://www.imperialchorizo.com and 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.
Brittany Southwick, Imperial Chorizo, http://www.imperialchorizo.com, +1 (802) 863-3929 Ext: 107, [email protected]
Share this article