A mild pork sausage in natural lamb casing. Naturally cold smoked on oak for 6-8 hours. Dry aged for up to 3 weeks. Inspired by the late evening tradition of tapas bar-hopping in the Basque Country.
In Latin America it is the aroma and bustle of the crowded street market, where you grab a meal fresh from a charcoal grill. It is the laughter and comfort of the all-day extended family barbeque that starts out as lunch and drifts warmly into supper. It is the artisan tradition of slowly smoking or curing meats following generations-old recipes that are never written down.
El Chorizo Latino was born from the idea of bringing authentic Latin American flavour and culture to Edmonton’s local food scene.