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43 products
43 products
Pork jowl is incredibly rich and flavorful. Cure and slice for jowl bacon, braise until tender, or cube for southern and Asian dishes. Its luxurious fat content brings depth to any preparation.
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Pork fatback is essential for sausage making, pâtés, terrines and adding richness to lean meats. Render it into lard or dice and blend into ground meats for perfect texture. Its clean, silky fat elevates everything it touches.
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Pig ears are a versatile ingredient used for braising, frying or adding texture to salads and terrines. Simmer until tender, then crisp in a pan or deep fryer for a crunchy finish. A favorite in global cuisines from Southern barbecue to Asian small plates.
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Cured pork belly with savory, gently salty richness, pancetta is an Italian staple for building flavor. Cube or slice and render to begin sauces, soups, risottos or vegetables. Use it in carbonara, over Brussels sprouts or folded into omelets and breakfast hashes. Sold by the pound with a one pound minimum.
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This mild chorizo-style salami from Dufour brings gentle heat and smoky paprika flavor without overwhelming spice. Slice and serve on charcuterie boards, tuck into sandwiches or dice into omelets and pastas. A flavorful pantry staple for tapas nights and easy entertaining.
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A whole suckling pig is the pinnacle of celebratory cooking. Featuring delicate, tender meat and crisp skin, it can be roasted whole for unforgettable gatherings and traditional feasts. A stunning centerpiece for chefs and adventurous home cooks.Weight advisoryFinal total will be adjusted based on actual weight
These classic pork spare ribs deliver deep, porky flavor and satisfying chew. Season with your favorite dry rub or marinade, then slow roast, grill or smoke until tender. Pasture-raised, hormone-free, antibiotic-free pork ensures clean, rich flavor in every bite.
$6.22lb
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Pork lard is a classic cooking fat prized for flakiness in pastry, rich frying flavor and clean, savory aroma. Use it for biscuits, pies, fried chicken or roasted vegetables. A pantry staple for serious cooks.
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Pork butt (actually the shoulder) is the king of pulled pork. Richly marbled and deeply flavorful, it thrives in low-and-slow cooking. Smoke, braise or roast until the meat shreds easily into juicy, tender strands. You can also request it sliced into steaks.
$4.79lb
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Pork skin is prized for its versatility. Slow cook and crisp for homemade chicharrón, braise into hearty stews or use for flavor and structure in traditional dishes like pozole, terrines and jellied broths. Its collagen-rich quality adds irresistible texture to soups and braises.
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Pork shoulder is a highly marbled, flavorful cut that excels in slow cooking. Leave the bone in for maximum moisture and richness. Roast, smoke or braise until the meat collapses into tender pieces. A top choice for pulled pork, stews and BBQ.
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Where we source our meat
We’ve been building relationships with farms for more than 100 years so that you don’t have to guess where your food is coming from.
