It all started in 1962, when Grandma Evita made her embutidos (specialty sausages) in a picturesque town in El Salvador named Cojutepeque, also known as ‘Chorizo Town’.
By word of mouth, her embutidos - Butifarras, Salchichon and Chorizo - got famous in the neighborhood. This encouraged her to start selling them, being able to stay close to her children and work at home.
She tied her embutidos by hand using pieces of corn tusk, and smoking them with fruit wood in a brick oven. When the sausages were ready, she would hang a sign by the front door: “Se Venden Embutidos” (Specialty Sausages for Sale).
Now 87 years old, Grandma Evita still mixes her secret recipe every morning to make her peerless embutidos.
IN 2015, ROBERTO AND MARIA (GRANDMA EVITA'S SON AND HIS WIFE) STARTED MAKING THEM IN THE BAY AREA AND SELLING AT FARMERS’ MARKETS.
AS OF 2018 THE BUSINESS HAS TAKEN ANOTHER STEP AND IS SELLING TO SPECIALTY STORES IN THE PENINSULA.
MEET GRANDMA EVITA
About 53 years ago, I started... I had a notebook from my mother, so I said to myself: well, I'm gonna start using my mom's recipe. So at the beginning I followed the recipe but I didn't really liked it. I made a little bit more, and, well... finally I said: This is it. The salchichones are right.
It was the month of August... we have a fair here in August, so I took a small cardboard and wrote: "Specialty Sausages for Sale", and moments later people started to buy. I just couldn't believe it!
It is the heritage of Cojutepeque. You just can't come to Cojutepeque and not buy sausages!
Check article from San Francisco Chronicle about Artesana Sausages…
Check interview (in spanish) made to our artesana, Grandma Evita...