Sausages with the artisan seal of Casa Cúneo

 In this country affected by sausages, there are those who have decided to bet on them as an entrepreneurship.

Alejandro Colombo and his partner Aldo López, after a year of testing, launched Embutidos Cúneo. In a small annex of Altamira, in Caracas, they process their three initial proposals that they plan to expand:

"We make fresh chorizos with ground meat". In this premiere they have the Italian style with fennel and the smoked version, with shavings; some named Toulouse, with mustard, white wine and herbs de Provence, and others with chicken, rosemary and dehydrated paprika.

Ronald Rubio Sausages with the artisan seal of Casa Cúneo

“We look for quality. That is why we do not put starch on it, as industrial sausages usually have. We use 70% meat and 30% pork fat. We select all the raw material, we roast our spices and we use natural, not synthetic, casings”, explains Colombo, who spent 5 of his 31 years working in various kitchens in Caracas.

For now, the entrepreneurs of Cúneo offer their products to those who contact them through social networks and go to their small workshop in Altamira to look for them. “There is a demand for quality products. Then we want to develop Argentine-type sausages, a line of mustard and pistachio mortadella”, announces Colombo in this challenge that is just beginning.