La Española Meats was founded in 1982 by Juana Gimeno Faraone, and started as a small family business when Doña Juana decided to start importing Spanish products herself. We have been importing Spanish products since 1983 thanks to our founder Doña Juana who couldn’t find Spanish products here in the U.S. and after a long time of missing Spanish products, she decided to create her own company called La Española Meats, INC. and her own brand called Doña Juana to bring to the Spanish community living in the U.S a little piece of their homeland.
La Española is not only an importer, distributor, retailer, and wholesaler of fine Spanish foods, but it is also a manufacturer of premium Spanish-style sausages and cured meat products. The meat products are made in the company’s U.S. Department of Agriculture-approved plant with the same fine ingredients and cherished recipes that are used by the best producers in Spain. Personal attention and utmost care are lavished upon each lot of sausage or cured meats. We have Spanish cured meats as, Chorizo Bilbao, Butifarra Catalana, Chorizo Pamplona, Chorizo Cantimpalo, Chorizo Soria, Salchichón de Vic, Sobrasada Mallorquina, Morcillas de Arroz, Morcillas de Cebolla, Jamón Serrano, Jamon Iberico, Lomo Embuchado, and also much more that can all be found in our store or in our website. La Española also occupies a special place in the world of food importing. As one of the pioneer marketers of Spanish products in the U.S. and the sole distributor of many of them, La Española’s position in this area of Spanish-American commerce has been solidifying. Olive oil, olives, rice, cheeses, canned fish, canned foods, saffron, spices, cookies, candy, chocolates, tea, and paella pans are just a few of the specialties that La Española is actively marketing in the U.S. La Española’s products are purchased by a wide variety of retail and wholesale clients from all over the U.S. and more. La Española serves a wide variety of clients in all fifty states, as well as Puerto Rico, and Singapore. Included among their clients are many four-star restaurants, specialty food delis and markets, and various hotels.
The company can turn out about 1,000 pounds of sausage a day, which it distributes to restaurants and stores across the country. That is quite a jump from what the company was producing when Faraone purchased it from an old Spanish couple eight years ago. Faraone trained at La Española for a month before the owners turned their formulations over to her. But the first batches of Sausage she made on her own were a disaster. “My Sobrasada, which should always be a beautiful, deep red, developed white spots and I couldn’t figure out why,” she remembers. Faraone consulted a family friend, Father Miguel, a priest from Majorca who had been in charge of hog butchering and traditional sausage making at a Nevada monastery. Together they prepared La Espanola’s first successful batch of Sobrasada Mallorquina. Father Miguel counseled Faraone on a few fine points of sausage making: the correct temperature for the meat before it is ground, how to watch for rancidity in sausages as they cure. Faraone then traveled throughout Spain to observe sausage-making techniques firsthand. Back in the United States she attended professional seminars and eventually obtained her USDA status. Spanish food has vivid, earthy flavors and Mediterranean accents that seem natural for California. But it has only recently been finding a following here. You can prepare Spanish food without the authentic ingredients you find at La Espanola, of course, but your cazuelas, egg tortillas and Iberian bean dishes will be missing that essentially “Spanish” taste. And unless paella is prepared with the sort of soft-grain Valencia rice sold in La Espanola’s deli, it won’t have the chewy texture that reminds you you’re eating the genuine item.