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Words and photos by Richard Kratz
We like lasagna. A lot. Way back in the day we had a friend, Lisa, who made an amazing
lasagna. She’d pick the best ground beef and pork, the best brand of noodles and put
the freshest ingredients into her sauce. And of course fine cheese.
She’d cook the noodles just so, brown the meat—not too
much, not too little, and simmer the sauce so the
herbs and spices were perfectly blended in.
She’d carefully layer it all in a big pan and bake
it at just the right temperature for just the right
amount of time. The result was a dish worthy
of the gods. I would dare anyone to eat a bite
of Lisa’s lasagna without closing their eyes and
savoring the flavor.
I recently ate some microwaved frozen lasagna.
It tasted, well, not very good. So what gives? Both
Lisa’s and the frozen lasagna were made essentially
the same way. They had the same basic ingredients,
both went through a cooking process and both were
made by people. The difference is quality and attention
to details. Lisa cared about her lasagna a lot more than the frozen food factory. Lisa used the finest ingredients while the frozen food version probably had the cheapest ones. And Lisa’s cooking process was designed for optimal results, not the fastest and cheapest production target.
The Carrillo part of “CP-Carrillo,” celebrated their 50th anniversary in 2013. There are a lot of aftermarket companies that came and went in that time. But CP-Carrillo is not only still here, it continues to grow year after year, even through this terrible recessionary economy of the last five years.
To close out our lasagna analogy, Lisa’s dish was superior for its
ingredients, cooking process and her personal expertise. CP-Carrillo,
as you will learn, bases its success on superior ingredients
(materials and design), processes (of design and
manufacturing), and personal expertise
(an exemplary management and
This is just outright sexy to us. We’d wear it as jewelry if we could. This is an aluminum nitro fuel engine connecting rod made by CP-Carrillo.