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I can't make my Mexican pinto beans without chorizo. I cook my beans after soaking them overnight, and about the time they're halfway cooked, I break the sausage into bits straight into the pot of beans. I finish by mashing beans, sofrito, and sausage altogether. Our butcher makes this sausage with our 100% Grass-Fed beef and many beautiful spices—$ 10.00 lb for a 1 pound chub.