GLOVERSVILLE, N.Y. – Pata Negra LLC, a specialty sausage maker from Spain with a state of the art facility in upstate New York, will host a variety of tasting demos throughout New York City in popular Fairway Markets. The sausage makers, managed by a small group of Spanish entrepreneurs with over 25 years of experience in the European food and cured meat industries, produce Imperial, a line of truly authentic, dry-cured sausage varieties. Fairway Market shoppers will be able to taste the following varieties: Imperial Chorizo Vela Hot, Imperial Chorizo Vela Mild and Imperial’s newest, Chorizo White.
Charcuterie enthusiasts and Fairway Market customers will have the first taste of Imperial’s White Chorizo (along with the Vela Mild and Vela Hot) on the following dates in the following locations:
- April 21st: Upper West Side at 2127 Broadway New York, NY
- April 26th: Red Hook, 480-500 Van Brunt Street, Brooklyn, NY
- April 27th: 1250 Corporate Dr., Westbury, NY 11590
- April 27th: Pelham Manor, 847 Pelham Parkway, Pelham Manor, NY
- April 27th: Chelsea, 766 Avenue of the Americas, New York, NY
- May 5th: New York, NY, Kips Bay at 550 Second Avenue
*All tastings will occur between 11 a.m. and 3 p.m., except the tastings in Kips and Chelsea, which will occur between 3 p.m. and 7 p.m.
Imperial makes its products true to the standard set in the Spanish region of Extremadura and offers unrivaled flavor, texture and quality. Described in print as “New York’s highest-profile grocer” (New York Magazine), and “the enfant terrible of the fancy food business” (The New York Times), Steve Jenkins rates Imperial chorizo as “the most delicious example of chorizo I’ve ever tasted.”
The Imperial line is carefully crafted under the guidance of master chorizo-maker Dr. Antonio Libran, a Veterinarian expert with over 30 years of experience in the food and Spanish cured meats industry. The team sources premium American pork meat, the world’s best Spanish paprika and only the finest hand-selected spices. Strict to Spanish tradition, Imperial products are never heat-treated, a process that speeds up production at the expense of flavor. Instead they undergo a lengthy dry curing process to ensure the sausages are given ample time to mature slowly and produce a signature bouquet and texture.
For more information about Imperial Chorizo, visit www.imperialchorizo.com and www.facebook.com/imperialchorizo.
Source: Pata Negra LLC
