Every region on your menu has a sausage that belongs to it.
A Colombian restaurant serving Mexican chorizo is a restaurant that hopes nobody in the dining room is Colombian. Somebody always is. Chorizo santarrosano is not chorizo rojo, and longaniza is not either.
We run thirty-three regional formulations because thirty-three regions do it differently. Pimentón de la Vera comes from Cáceres. Colombian spice comes from Colombia. The kielbasa recipe came from a man who made it in Poland.
Menu by region
Pick the cuisine you are cooking. See what belongs on it.
- Southern Italian SausageSheet pan with peppers, ragù, pizza topping.
- Abruzzese SausageThe family's own recipe, carried out of Pescara and unchanged since. Finer grind than the Sicilian, more restrained spice.
- Neapolitan SausageNaples-style, built for the grill and for long braises that need a sausage that holds its shape.
- Mediterranean Lamb SausageAmerican lamb to the family's Pescara formulation. Herb-forward, no filler.
- Southern Italian & Pecorino RomanoAmerican pork with Italian Pecorino Romano worked through it. The cheese survives the grill.
Request samples
No payment is taken here. Our team will respond within two business days.