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Chorizo Sausage

Spicy, sweet, and smoky.

Quick Overview:

Iberian pork sausage with paprika. 

Quick Facts

Origin: United States - New York 
Size: 12 oz.  

The Flavor Experience

Sweet and spicy links with a milder heat than Mexican-style sausage of the same name. Dried paprika and pork make for vibrant color with fiery flavor. 

The Story

Ferdinand Schaller began his cooking career working throughout Germany and the Alsace region. In the early 1930s, he set sail for New York and never looked back. Alongside Tony Weber, the two opened their first butcher shop in Yorkville in 1937, becoming a staple to Upper East Siders. Nearly a century after opening their doors, Schaller and Weber continue to craft unique flavor combinations with grandson Jeremy Schaller at the helm of operations and Ramon Jimenez as head butcher. 

Usage Tips

Create a traditional tapas plate with slices of manchego and a glass of Tempranillo. 

 

Full Description
$9.00
/ ea.

shipped with care

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shipped with care

Your order is guaranteed to be handled with care and shipped with an eye toward ensuring the products arrive as fresh as possible. All of our perishables are packed in insulated, heat-resistant packaging with safe, re-usable ice packs. If you should also order dry goods, we neatly pack them around the other materials, enclosed in a sturdy, corrugated container.

It generally takes one business day to receive and process your order. Shipping speed selected at checkout applies to the time in transit only. The delivery clock starts once the package is picked up by our carriers, not once you submit your order, and there are times when our fulfillment team may hold certain orders to process and ship after the weekend in order to ensure product viability. Please note processing times may be extended during the holiday season.

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Product Description

Iberian pork sausage with paprika. 

Quick Facts

Origin: United States - New York 
Size: 12 oz.  

The Flavor Experience

Sweet and spicy links with a milder heat than Mexican-style sausage of the same name. Dried paprika and pork make for vibrant color with fiery flavor. 

The Story

Ferdinand Schaller began his cooking career working throughout Germany and the Alsace region. In the early 1930s, he set sail for New York and never looked back. Alongside Tony Weber, the two opened their first butcher shop in Yorkville in 1937, becoming a staple to Upper East Siders. Nearly a century after opening their doors, Schaller and Weber continue to craft unique flavor combinations with grandson Jeremy Schaller at the helm of operations and Ramon Jimenez as head butcher. 

Usage Tips

Create a traditional tapas plate with slices of manchego and a glass of Tempranillo. 

 

SKU: SCHA011P

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