Llano Seco Farms
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Llano Seco Pork, Salt, Sugar, Sweet Paprika, Bitter Paprika, Smoked Paprika, Garlic Powder, Dried Lemon Zest, Water and Celery Cure.
This bright red, fresh sausage has all the traditional flavors of a classically smoked Basque chorizo. We mixed garlic and lemon zest with three different paprikas: bitter, sweet and smoked, to create our unique sausage. Great for breakfast, lunch and dinner.
Rancho Llano Seco was incorporated in 1861 and has a rich history of balancing agriculture, live stock husbandry and conservation. The Rancho is one of the last Mexican land grant properties that remains intact. It is a reminder of a lost era when California, American, Indigenous, Mexican and Spanish histories intersected. Llano Seco means dry plain in spanish, and comes from the dry land wheat fields that have been a historical source of pride for the Rancho's farmers since its inception. In 1844, the last governor of Mexican California, Pio de Jesus Pico granted Llano Seco an 18,000-acre land tract to Sebastian Keyser, an Austrian trapper and colleague of John Sutter. In 1861, the Rancho was purchased by prominent San Francisco banker and diplomat John Parrott, an ancestor of the Thieriot family. He developed the land as one of the most profitable ranches in California, cultivating wheat, grains, sheep, hogs, cattle, and mules. In its 6th generation of gentle land stewardship, our family continues to explore and preserve Llano Seco's richness.
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