Sorry, noCal boys, I'm talking about edible stuff here.
A local butcher makes about 20-30 different kinds of sausages, I'm guessing. I've tried about a dozen. Some are good, some are so-so.
Some are just too coarsely ground for me.
The linguica, for example. If I were a veterinarian I'm sure I could have identified the organs used in that sausage.
Anyways, the Basque lukinka sausage is just bomb. Never had anything else like it - been buying it for the past year. On the grill or in a white bean soup with leeks, this stuff rocks. There is little info on that style on the net. There is a significant Basque population in Chino, as well, so I'm guessing this is authentico.
Apparently, they do not ship and they have no web site, so... come on down for a visit.