Chorizo
This spicy Spanish sausage has a distinct smoky quality. A coarse grind on the meat, liberal seasoning gives it an intense flavour that is fantastic in sandwiches with some manchego or pecorino, sautéed into omelettes or scrambled eggs, in soups and stews, paellas, or even turned into chips to garnish dishes with. This is an extremely versatile sausage. It pairs nicely with most South American, Italian, Spanish and Chilean Red Wines.
Air Cured Salami
A cured, fermented and air-dried sausage. Historically popular among Italian peasants due to it’s extremely shelf stable nature. (It could be stored at room temperature for up to 3 years!) O Sol’ Meatos has stayed true to the traditional preparation methods of salami, forgoing preservatives, fillers, and imitation flavours. Cracked Peppercorn, Milanese Salami, and Hungarian Salami present 3 very different flavour profiles from 3 very different regions, and all 3 are absolutely delicious.
Andouille
Andouille, in this case, can also be spelled L-O-V-E. This all beef variation of a traditional French sausage that has been adopted by Cajun and Creole cooks in the southern United States has a wonderful heat and an interesting twist of clove and spice. Jambalayas, gumbos, and etouffees will all benefit from this wonderful recreation of a classic sausage. Oddly enough, “Andouille” is also an insult in French, indicating that a person might be a ridiculous or incompetent person. Perhaps even a rascal.
