Sebastian Cortez is used to working the old-fashioned way. He uses whole sides of organic beef, pork and lamb. He takes great pains to ensure the meat is tender and flavourful, dry-aging all his beef for a minimum of 21 days. His artisanal sausages are made from scratch, with freshly chopped herbs and no nitrates, preservatives or meat binders added.
“We work with some of the best organic farmers in Canada,” says Sebastian. “In fact, our beef farmers are active in developing new ways in which to decrease stress to the animals during the time leading up to processing.”
Also a trained professional chef, Sebastian enjoys paying special attention to unique marinades that complement the natural flavour of the meats without overshadowing it.
West Vancouver, BC (20 km from Vancouver warehouse)
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