Dedicated to building upon a generations-old tradition
and continuing the art of making the highest quality, locally sourced, artisanal cured meats and charcuterie.
Jaime's passion and love of Spanish cuisine, and especially the art of embutido, comes from his parents, who emigrated from the Province of León, in Northwestern Spain, to California in the mid-1970s. The land and people of León are renowned throughout Spain for their exceptionally high quality and incredibly delicious cured meats and charcuterie. Both of Jaime's grandfathers were master artisanal embutidores, as were their fathers before them.
Jaime was fortunate enough to have traveled extensively throughout Northern Spain, from Galicia to Cataluña and nearly everywhere in between, and to have been exposed to a multitude of cultural, ethnic and culinary traditions. His connection to Spain has in large part been through the food - whether it was helping to make a classic paella Leones, learning one of his relatives' traditional rustic dishes or studying and practicing the traditional methods of embutido.
Jaime grew up in rural Northern California, on a small sheep, walnut and almond ranch. It was here, in the farming community of Arbuckle, where he learned how to make and cure chorizos, beginning when he was around 5 years old. He has continued the tradition with his family ever since, and over time, they were able to master their families' recipes while continuing to hone their craft.
After spending several years in education, Jaime is now the proud founder & CEO of Three Sisters Artisanal Meats, LLC - a company that that is dedicated to building upon a generations-old tradition and continuing the art of making the highest quality, locally sourced, artisanal cured meats and charcuterie.