Our Salvadoran Specialty Sausages
Our Specialty Sausages are made in small batches using pork raised with no antibiotics, no added hormones, 100% vegetarian fed. Only premium meat and natural spices, because there are no shortcuts to quality.
ALL NATURAL: No artificial ingredients, no artificial flavors, no sugar added, no MSG, soy free, gluten free, dairy free, no fillers, no binders, minimally processed.
Chorizo is probably the most well-known Hispanic sausage.
Artesana's Chorizo - absolutely different than any other chorizo you have ever tried - is made with the same recipe that made 'Chorizo Town' famous.
Excellent with eggs, waffles, pancakes, quesadillas, pizza, grilled cheese sandwich.
Magnificent with potatoes, soups, salads, rice, chili, stew, frittata, quiche, stuffed peppers.
Epicurean feast when combined with mushrooms, paella, pasta, fondue, casserole, zucchini, asparagus, turkey stuffing... you name it!
MILD, YET INTENSE!
Lean and flavorful. Non-spicy.
Cook before serving.
IT'S NOT SALAMI, IT'S BETTER!
Naturally smoked, fully cooked, ready to eat. Mild flavor.
Salchichon has always been a favorite since our artesana (Grandma Evita) started making it in 1962 in El Salvador, and now continues to be a favorite in California.
It's usually served sliced as an appetizer or as a tasteful accompaniment to wine, fruits, cheese and nuts.
Salchichon can also be enjoyed in gourmet sandwiches and panini, and makes a great topping on home-made pizza or salads.
IMPOSSIBLE TO EAT JUST ONE!
Naturally smoked, fully cooked, ready to eat. Spicy flavor.
Butifarras, a unique and spicy little sausage, has been very popular because of its small shape and spiciness. While in El Salvador is still hand-tied using pieces of corn tusk instead of thread, in California we matched the taste and the size, but not the corn tusk. Sorry...
Great with crackers, bread, tortilla, pasta, omelette, cheesy rice, beans, etc. Excellent to spice-up any meal. Even better as an appetizer with an ice-cold beer.