Don Felipe has created an exotic chorizo using locally grown ingredients and made with quality cuts of beef and pork. Our Tolucan-style green chorizo (chorizo verde) is famous for its deep color, lingering heat, flavor, and unique mix of spices. What really gives this chorizo it's distinctive color is the blend of serrano peppers, pumpkin seeds, and spinach. Unlike the traditional chorizo, don Felipe’s chorizo has minimal fat content , so there is little guilt in it's consumption. Green chorizo bought in bulk is not placed in pork casing. Great to use when making chorizo meatballs, tacos, chorizo patties for a unique burger, or any other innovative recipe.
Don Felipe has developed a red chorizo that is low in fat but packed with flavor, using a unique blend of paprika, red crushed peppers, spices, and a hint of cinnamon. This quality pork chorizo brings the exotic taste of Mexico to your dishes. When chorizo is linked, it is placed in a pork casing, making it ideal for making chorizo dogs, chorizo skewers, or some other tasty dish.
In the spirit of Portland being a place friendly to all eating lifestyles, don Felipe has created an alternative chorizo that packs the same amount of great flavor, only this chorizo is made with chicken, smoked chipotle peppers, and spices. Feel no guilt, our chicken chorizo has minimal, to no fat. Chicken chorizo bought in bulk is not placed in a casing, making it pork-free and is great to use when making chorizo meatballs, chorizo patties for a unique burger, or any other innovative recipe.
Our Salami is cured and does not need to be refrigerated, although we do encourage you to do so to increase shelf life. Salami will arrive in a corrugated box with postage information on the outside. The average salami is about 6" long and 1.5" in diameter. The powdery substance on the outside of the Salami is a natural, edible mold similar to those found on aged cheeses. Although edible, we recommend cutting and peeling this outer layer off of the Salami. This mold is added to drive off bacteria during the curing process.