Fresh Chorizo Sausage
Fresh Chorizo Sausage

Fresh Chorizo Sausage

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  • Always cut-to-order by an artisanal butcher
  • Free delivery on orders over $250
“Made the old-fashioned way for timeless good flavour and ease.”

The Quick Facts on Fresh Chorizo Sausage

  • Fresh, not cooked
  • 4x pieces per package
  • Ingredients: Freshly ground pork shoulder, Water, Paprika, Salt, Black pepper, Crushed chilies, Caraway ground, White pepper, Garlic, Dextrose.

The Butcher Shoppe began years and years ago selling sausages in the Kensington Market, so we take special pride in the quality of our sausages. This is fresh chorizo the way it should be. Handmade. All-natural. Seasoned to perfection.

Made from fresh ground shoulder cuts of pork that are hand-twisted in natural hog casings by our own in-house sausage makers.


    How It Ships...

    Our fresh chorizo sausages are immediately vacuum sealed and sent to your door.

    Perfect Pairings for Our Prime Tenderloin

    Our bone-in rib steak needs sides that complement its bold flavour. From crispy bites to fresh greens, these pairings make every mouthful even better:

    • Crispy tallow potatoes: Golden, crunchy, and cooked in beef fat, they’re the ultimate sidekick to a rich, juicy steak.
    • Caesar salad: Crisp romaine, garlicky dressing, and sharp parmesan bring just the right amount of freshness to balance out the rib steak’s depth.
    • Roasted mushrooms: Earthy and buttery, they soak up every drop of flavour and round out your plate beautifully.
    • Creamed spinach: Silky and savoury, this steakhouse classic adds richness without stealing the spotlight.
    • Charred asparagus: With a little lemon and a hint of smoke, it cuts through the marbling and brightens every bite.

    How We Craft the Ideal Tenderloin Experience

    Tenderloin steaks shine with simple preparation. Here’s how we like to cook them for the most delicious steakhouse experience at home:

    Bring to room temperature

    Take the steaks out of the fridge about 20–30 minutes before cooking so they sear evenly.

    Season simply

    A generous sprinkle ofsea saltand freshly cracked black pepper is all you need.

    Sear in a hot skillet

    Heat a cast iron or heavy pan over medium-high, then sear each side for 2–3 minutes until a golden crust forms.

    Add butter and aromatics

    In the last minute, baste with melted butter, garlic, and thyme for extra richness.

    Finish to medium-rare

    Reduce the heat slightly and cook until the internal temperature reaches 130°F for a tender, pink centre.

    Rest before serving

    Let the steaks sit for 5 minutes to lock in juices before slicing and serving.

    From Our Butcher’s Counter to Your Kitchen

    Our USDA Prime tenderloin is shipped fresh from our butcher’s block, carefully packed so it arrives at your kitchen in perfect condition:

    • Hand-cut to order and prepared by our butchers the same day it’s packed.
    • Vacuum-sealed at peak freshness to lock in natural juices and tenderness.
    • Insulated, temperature-controlled packaging: Ice packs and sturdy boxes keep your order cold and safe in transit.
    • Fast delivery across the GTA: Toronto, Mississauga, Vaughan, Scarborough, and surrounding areas within 12–24 hours.
    • Convenient storage: Cook within the week or freeze to enjoy later without losing quality.

    What Shoppers Like You Are Asking

    A heavy pan like cast iron or a hot grill is best for getting a perfect sear, but any sturdy skillet will work. Add tongs and a meat thermometer, and you’re all set to cook a flawless steak.

    USDA Prime has the highest level of marbling, which means more tenderness, juiciness, and flavour compared to USDA Choice. It’s the same quality you’ll find served at top steakhouses.

    Filet mignon is a specific steak cut from the tenderloin, while tenderloin refers to the larger primal cut that contains it. Both are exceptionally tender, but filet mignon is often considered the most delicate, while the full tenderloin offers more flavour.