Ansot’s Okeldegi, a local Basque food producer in Boise, is now making its traditional chorizos available to restaurants and, in the near future, local stores. This expansion comes as the demand for the popular sausages from Ansot’s downtown restaurant continues to grow.
Expanding Beyond the Restaurant
Dan Ansotegui, owner of Ansot’s Okeldegi, which means “butcher shop” in Basque, has a deep connection to the region’s food culture. With years of experience in the local Basque food scene, Ansotegui is excited to offer his handmade chorizos to a wider audience.
“We want to bring back the old style of family-made chorizo, which is different from what others are doing today,” Ansotegui explained. “We’re not comparing our chorizos to the competition’s; we’re comparing them to Grandma Epi’s.”
Ansotegui started selling chorizos wholesale to local restaurants like Basquenese, Bittercreek Alehouse, The Modern, and The Lively. His goal is to expand distribution to local stores soon. Chorizos are also sold at Ansots, the original restaurant.
High Demand for Chorizos
Since Ansots opened in 2020, the restaurant has been making chorizo in-house, but demand often outpaces supply. “We would run out of chorizos by Saturday,” Ansotegui said. “We would make them early in the week, but by the weekend, we were sold out.” This led him to seek a commercial space to ramp up production and meet the growing demand.
Ansot’s Okeldegi is now certified to sell three types of chorizos: Traditional, Motza, and Txistorra. Although they’re starting small, several local restaurants have already incorporated Ansot’s Okeldegi chorizos into their menus.
A Family Tradition
Ansotegui’s connection to chorizo-making is rooted in his family’s Basque heritage. His grandmother, Epi, made chorizos for the family every year, and Ansotegui recalls the distinct flavor that stayed with him throughout his life. “The flavor profile from Grandma Epi’s chorizo stayed with me,” Ansotegui said. “I always compared other chorizos to hers.”
Despite not having a recipe, Ansotegui spent years perfecting the chorizo. It wasn’t until his 10th attempt that he felt confident enough to share it. Today, Ansotegui uses Recipe No. 18 for his chorizos at Ansots and Ansot’s Okeldegi.
In addition to traditional Basque chorizo, Ansot’s Okeldegi also offers two other varieties: Motza, a milder chorizo with roasted garlic, pimentos, and rosemary, and Txistorra, a spicier, smokier version from Navarre, Spain.
Starting Ansots During the Pandemic
Ansotegui’s career in Boise’s Basque restaurant scene includes roles at the Basque Market, Bar Gernika, and Txikiteo. When the COVID-19 pandemic forced many restaurants to close in 2020, Ansotegui saw an opportunity to start his own business.
With support from his wife, Tamara, and daughter, Ellie, Ansotegui decided to open a catering and chorizo business. They found a location in the Pioneer Building and signed the lease in May 2020, while waiting for necessary permits.
“We had to diversify during COVID,” Ansotegui explained. “The restaurant industry is vulnerable to disruptions, so I wanted to create a business that could survive by having multiple streams of income: a restaurant, catering, and wholesale distribution.”
Growing Boise’s Food Scene
As Boise’s food scene continues to evolve, Ansotegui hopes that Ansot’s Okeldegi can contribute to the city’s culinary landscape, offering authentic Basque flavors to a wider community.
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