This prized Ham from Southern Germany is loved for its delicate smokey flavor and delicious versatility. We still make it the same way it was made centuries ago—specially seasoned and then slowly cooked and smoked with hardwood to give it a wonderfully distinctive taste.
The unmistakable shape and delicate texture of the classic Jambon de Paris as created by Schaller & Weber. As is tradition in Paris, we leave the fat cap on to lock in moisture and flavor. It makes Schaller & Weber French Bistro Ham an excellent choice for a croque monsieur, quiche lorraine or even as a simple sandwich on a…
The unmistakable shape and delicate texture of the classic Jambon de Paris as created by Schaller & Weber. As is tradition in Paris, we leave the fat cap on to lock in moisture and flavor. It makes Schaller & Weber French Bistro Ham an excellent choice for a croque monsieur, quiche lorraine or even as a simple sandwich on a…
LADY EDISON EXTRA-FANCY COUNTRY HAM Lady Edison Country Ham is the epitome of funk and a shining example of American terroir. You've read about it, now taste it! Bringing fresh pork and southern charcuterie out of the farmhouse and onto your plate. Lady Edison is committed to working with Animal Welfare Approved small family farms to promote traditional, sustainable farming…
Our all-beef hot dogs are snappy and delicious--everything a hot dog should be! They are seasoned with classic hot dog spices, coriander and smoked paprika.
Iberico pork frenched racks (aka chuletero) are an impressive cut that can either be roasted whole or sliced into bone-in pork chops. These 11-rib racks have had their bones frenched (cleaned of surface membranes and connecting meat) for a more elegant presentation. They have also been cut in half in order to fit them into their vacuum bags, with each individually…
Pork ribs are a lower cost, intensely flavorful bone-in cut that must be slow cooked until tender. Baby rack ribs (known as Tira Costilla Espinazo in Spanish) are shorter & meatier than spare ribs. Iberico pork rib racks are absolutely delicious, but naturally smaller than conventional pork racks.
Back fat (aka Iberico fat back) is creamy, sweet fat from the belly of the hog. It can be used in a variety of applications: sausage making, making rillettes, barding (wrapping lean meat or poultry in fat to keep it moist during cooking), or curing to produce lardo, an Italian delicacy.
Iberico pork bellies (aka Panceta) are a rich, succulent cut with flavorful ribbons of fat & meat. This is the same cut bacon is made from, but it is also delicious slow-roasted or braised until tender.
The Iberico pork collar (aka Boneless Neck, Cabecero) is a well-marbled, exquisitely flavorful cut that can be roasted, braised, or sliced into steaks for quick searing.
The shoulder eye steak (aka Presa, Macilla, Iberian Ball) is a prized cut from the shoulder that is remarkably marbled, succulent & tender. It is typically seared, roasted or grilled whole or sliced. In Spain it is also sometimes cured.
The secreto is a small, hidden (“secret”) boneless cut from behind the shoulder. Tender, well-marbled & delicious, this is a great cut for quick cooking applications like searing or grilling. It offers great flavor even when simply served seasoned with salt & pepper. Even though it's cut from an entirely different part of the animal, secreto is sometimes referred to as “skirt steak” in…
The secreto is a small, hidden (“secret”) boneless cut from behind the shoulder. Tender, well-marbled & delicious, this is a great cut for quick cooking applications like searing or grilling. It offers great flavor even when simply served seasoned with salt & pepper. Even though it's cut from an entirely different part of the animal, secreto is sometimes referred to as “skirt steak” in…
Pork ribs are a lower cost, intensely flavorful bone-in cut that must be slow cooked until tender. Spare ribs are larger, fattier ribs than the baby backs, with a rich, meaty flavor. Iberico pork spare ribs are naturally smaller than conventional pork ribs but more delicious. These spare ribs are a St Louis cut, which means they have been cut…
Iberico pork striploins (aka Lomo) are a lean, tender, mild-flavored boneless cut. Though they are narrower than conventional pork loin, they can be cooked similarly – roasted as whole portions or sliced into pork chops. These striploins have been cleaned before vacuum packing.
This is Jamón de Bellota 100% Ibérico, the highest classification of acorn-fed, purebred Ibérico ham. It is DOP Jabugo, a region of Jamón Ibérico with great prestige. The flavor is pleasantly sweet with lots of complexity and butterscotch flavor. The rich fat melts in the mouth. This is a skinless and boneless ham that is ideal for those wanting to…
3 shanks/pack. 10 packs/case. 14-16oz pieces. 100% yield, 0% prep, chef ready top quality New Zealand grass-fed lamb with exact weight grading. Aged for 96 hours for superior flavor & tenderness.
