Bringing People Together, One Sausage at a Time

At Chorizo's Factory, we believe the best memories are made around the grill.

We started with one idea: bring the sausage we grew up with in Venezuela to tables in Texas, and make it the way it was always made — by hand, in small batches, in natural pork casing.

It starts with the meat

Every batch begins with whole cuts we trim ourselves. No fillers, no MSG, no mechanically separated meat — just pork, beef or chicken, seasoned and ground the same week you eat it.

Handcrafted means what it says

The links are stuffed into natural pork casing and twisted by hand, one at a time. It is slower than the alternative and it is the reason our chorizo snaps the way it does on the grill.

Cured the traditional way

Real chorizo is cured. We use curing salt the way it has always been done — it is what gives our chorizo its color, its depth and its safety. We would rather tell you exactly what is in the pack than claim to be something we are not.

What we don't use: fillers, MSG, artificial colors, or mechanically separated meat.

We still stand behind the grill every weekend

You'll find us at The Woodlands, Memorial Villages and Fulshear farmers markets, handing choripanes across the table and listening to what people tell us. That feedback is why the recipe keeps getting better.

Our sausage is also on the shelf at specialty stores across Texas — see Where to Buy, or read what people say.

Inspected, and proud of it

Chorizo's Factory is USDA inspected and passed, Establishment 13453, and a certified GO TEXAN member. Federal inspection is a higher bar than we started with, and it is what lets us ship beyond Texas.

Real Ingredients. Bold Flavor.
— Freddy Cotua, Cypress, Texas