Looking for chistorra, Basque chorizo

I’m looking for a type of Spanish chorizo typical of the Basque region and Navarre called chistorra. I’ve tried Schmeissers and Fox and Obel and they both only have the standard variety Spanish (Palacios) chorizo. I was in New Mexico around Labor day and went to a West Coast chain called The Spanish Table in Santa Fe, and they had chistorra. While authentic, it was produced in the US, so I figured I should be able to find the same in the Chicago area. (I stupidly didn’t save the label.) So far no luck. It’s sometimes called spicy Basque chorizo, but I actually like it so much because it’s softer and sweeter than typical Spanish chorizos. In my opinion, it can stand alone better than other chorizos for a simple weekday meal with fresh French fries and a salad.

Alternatively, if anyone has purchased Spanish meats from the latienda.com or hotpaella.com, I’d like to know how they found the experience. I’ve never bought meat through the mail before, and I’m wondering if it’s wise.

Thanks in advance for any ideas.

Don't know about where to buy chistorra here offhand, but I have ordered meats through latienda.com with no issues (one time, the morcilla with rice, it was exactly what I was looking for). Chistorra is more of a seasonal (winter) food where I lived, so I know of it but only had it once. Chorizo is what they cure and have around for the summer, morcilla with rice is made fresh weekly. The quick-curing stuff like chistorra supposedly doesn't work right (or at least doesn't "seem" right to the Cantabricos) when it's hot.

El Mercado next to Tango Sur has a good pipeline to suppliers in the Americas and at least one in Spain. You can give them a holler and see what they have to say:

3767 N Southport Avenue (between Grace St & Waveland Ave) Chicago, IL 60613. (773) 477-5020

Final thought would be the guys at Juicy Wine Company. They probably don't have it but will know exactly who to get it from.

Thanks for the suggestions. I'll call El Mercado. I used to have chistorra as a tapa on a piece of French bread in Pamplona. I was there from August to Christmas of a very cold, wet autumn and then a hot, hot summer and then another month in the fall. I don't remember whether or not it was available in the summer. I do know that days like we had last week--cooler, heavy with a chance of rain--seem to cause an automatic "I want tapas, especially chistorra" feeling.