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 va...