There’s a sign outside Theo’s Cecinas that says “since 1931”. The butcher, which sells traditional Chilean meats, is named after owner Cristian Garcia’s dad, Teodoro.

Teodoro grew up in his father’s (Cristian’s grandfather’s) shop in Santiago, Chile, and at 14 years old started working. Within three years he had his own butcher shop, the first Theo’s Cecinas, in Surry Hills. It was the first South American-style butcher in Sydney.

Cristian now sells handmade sausages, chorizo, longaniza (a longer cured chorizo) and blood sausage to customers in Fairfield. Some come for chilli-garlic marinated pork belly, patita rellena (like Chilean mortadella), or just a cut of beef ribs. Some for the Chilean groceries such as dried seaweed, indigenous spice mix or dried peaches. While others seem to visit for the chats.