The Gaytan Family tradition of making chicharrones dates back to the early 1900's when grandpa Domingo used to make Chicharrones in a large black iron kettle set in his backyard under spreading oaks in the quiet San Gabriel Valley of California. There Domingo taught his son Florencio, later the founder of Gaytan Foods, how to slowly cook chicharrones in two stages, instead of the more traditional single-step process. The result was a uniquely light and fluffy pork rind. They were all natural and delicious. Today, four generations later, we still make chicharrones by double-cooking them the old-fashioned way. We use only the most select premium fresh pork rinds and pure flavorings. They contain no preservatives, artificial coloring or flavoring, hydrogenated oils, or trans fats. They are all natural. Our chicharrones are a gourmet legend still. We named this brand of products in honor of the grandpa who made it all possible.
Gracias, Domingo. |
