Makers of authentic, Old World,
artisanal charcuterie & sausages
The art of embutido - A family's heritage
AT THE ROOT, THERE IS SPAIN
More specifically, there is León. Tucked away in the northwestern corner of the Iberian Peninsula, León is surrounded by its Costa Verde neighbors Galicia and Asturias. It is here, in a land that on the surface appears forgotten by both time and history, where its ancient culture and traditions not only survive, but thrive.
The art of
embutido
or classical Castilian chorizo-making, has been a part of my family's heritage for longer than anyone can remember - including my 98 year-old grandmother who can still recall fond memories of making cured meats with relatives and neighbors in her village of Posadilla de la Vega. The tradition of embutido goes back several centuries, when farmers throughout Spain would raise and then select their best hogs to become the delicious cured meats that they would enjoy throughout the year: botifarra, morcilla, salchichon, androlla and of course, chorizo. Each region of Spain has it's own method and style when it comes to embutido. León is no exception. The native Leones take incredible pride in making their renowned chorizo, and Three Sisters Artisanal Meats is committed to maintaining the same level of tradition, attention to detail, humility and love in every chorizo that we make. For us, the process is as important as the product. How we make our chorizo is not just a reflection of who we are as embutidores - it is a direct extension of our ancestry and heritage.
Making chorizo is
in my blood
it is a huge part of who I am
all natural
ingredients
combined with generations of expertise
Contact Information
For all inquiries regarding sales and product info, please contact Jaime Fernandez, Executive Salumist, directly.
Email:
jaime@3sistersmeats.com
Phone:
510.936.7233
Address:
East Bay, Northern California