Palacios hot chorizo is made from a generations--old recipe by a family owned company in La Rioja.These delicious pork sausages are seasoned with sweet smoked Spanish paprika -- piment n dulce. It is a mild blend of the distinctive smoked paprika that sets Spanish chorizo apart from sausages from any other country. Contains hot chilis.

Sold by the 11oz piece.

Palacios mild chorizo is made from a generations--old recipe by a family owned company in La Rioja.These delicious pork sausages are seasoned with sweet smoked Spanish paprika -- piment n dulce. It is a mild blend of the distinctive smoked paprika that sets Spanish chorizo apart from sausages from any other country.

Sold by the 11oz piece.

Our fresh Italian sausage is our pride and joy and comes in flavors ranging from Sweet Italian Sausage or Hot Italian Sausage.

Sold by the 0.6lb piece.

Whole Moulard duck breast, skin-on, aged over 7 days. Meat has a deep red color. Hudson Valley moulard duck breast cured and air-dried to perfection. Serve with melon, in a salad, in soups, as a wrap or use as you would the traditional poultry breast.

Sold by the 1lb piece.

Our fresh Italian sausage is our pride and joy and comes in flavors ranging from Sweet Italian Sausage or Hot Italian Sausage.

Sold by the 1lb piece.

Tocino does not have any meat, however what it does have is pure Ibérico de Bellota fat that is infused with the qualities of the bellota (acorns) that it consumes during the montañera. The oil of the fat is wonderfully flavorful, and lends itself to lardo, suatéing and even homemade sausage. Tocino is located by the side of the backbone.

Also known as the Fatback, this cut weighs 2.83lbs on average.

Known as Pata Negra or Black Hoof, the Ibérico pig, is a descendant of the wild boar that once inhabited the Mediterranean forests. The last free ranging and grazing pigs in Europe, the Ibérico pigs are an integral piece of an ecosystem that exists today solely in the dehesa, the cultivated holm oak and cork forest of western Spain.

During the fattening season or montañera, Ibérico pigs feast almost exclusively on fallen acorns (known as bellota) and wild herbs. This entirely natural diet and the exclusive ability of the Ibérico pig to store large fatty deposits, which filter throughout the muscle mass liberally marbling the meat in appearance, give it the incomparable tenderness, taste, and texture that make Ibérico de Bellota the best pork in its class.

Because of his genetic properties, the Iberico pig stands out for its incredible flavour, texture and tenderness. This is no more apparent then in the Solomillo, the most tender cut of all. It is located in the back part between the hams and the backbone, in the abdominal cavity.

Also known as the Tenderloin, this cut weighs .73lbs on average.

Known as Pata Negra or Black Hoof, the Ibérico pig, is a descendant of the wild boar that once inhabited the Mediterranean forests. The last free ranging and grazing pigs in Europe, the Ibérico pigs are an integral piece of an ecosystem that exists today solely in the dehesa, the cultivated holm oak and cork forest of western Spain.

During the fattening season or montañera, Ibérico pigs feast almost exclusively on fallen acorns (known as bellota) and wild herbs. This entirely natural diet and the exclusive ability of the Ibérico pig to store large fatty deposits, which filter throughout the muscle mass liberally marbling the meat in appearance, give it the incomparable tenderness, taste, and texture that make Ibérico de Bellota the best pork in its class.

This highly grained piece stands out for its wonderful flavour and texture. Secreto O Cruceta could be called a pork skirt steak due to its similar properties to beef skirt steak. This piece is "hidden" between the shoulder, ribs, and fatback, which is how it got its "secret" name. The cut to get this piece must be very accurate in order to keep the exact amount of fat.

Also known as the Shoulder Cut, this cut weighs .83lbs on average.

Known as Pata Negra or Black Hoof, the Ibérico pig, is a descendant of the wild boar that once inhabited the Mediterranean forests. The last free ranging and grazing pigs in Europe, the Ibérico pigs are an integral piece of an ecosystem that exists today solely in the dehesa, the cultivated holm oak and cork forest of western Spain.

During the fattening season or montañera, Ibérico pigs feast almost exclusively on fallen acorns (known as bellota) and wild herbs. This entirely natural diet and the exclusive ability of the Ibérico pig to store large fatty deposits, which filter throughout the muscle mass liberally marbling the meat in appearance, give it the incomparable tenderness, taste, and texture that make Ibérico de Bellota the best pork in its class.

Pancetta is the Spanish name for bacon or pork belly. Simply substituting Spanish Pancetta Ibérica de Bellota in place of traditional bacon will take your recipes up a few notches. It is located in the belly, on the external face of the abdominal cavity.

Also known as the Belly (Rind on), this cut weighs 3.5lbs on average.

Known as Pata Negra or Black Hoof, the Ibérico pig, is a descendant of the wild boar that once inhabited the Mediterranean forests. The last free ranging and grazing pigs in Europe, the Ibérico pigs are an integral piece of an ecosystem that exists today solely in the dehesa, the cultivated holm oak and cork forest of western Spain.

During the fattening season or montañera, Ibérico pigs feast almost exclusively on fallen acorns (known as bellota) and wild herbs. This entirely natural diet and the exclusive ability of the Ibérico pig to store large fatty deposits, which filter throughout the muscle mass liberally marbling the meat in appearance, give it the incomparable tenderness, taste, and texture that make Ibérico de Bellota the best pork in its class.

The Presa is a very tender and well marbled cut from the shoulder that can be prepared quickly over a hot pan. Due to its location, it possesses qualities of both the shoulder and the loin. It is located at the head of the loin, attached at the shoulder.

Also known as the Boneless Shoulder, this cut weighs 1.24lbs on average.

Known as Pata Negra or Black Hoof, the Ibérico pig, is a descendant of the wild boar that once inhabited the Mediterranean forests. The last free ranging and grazing pigs in Europe, the Ibérico pigs are an integral piece of an ecosystem that exists today solely in the dehesa, the cultivated holm oak and cork forest of western Spain.

During the fattening season or montañera, Ibérico pigs feast almost exclusively on fallen acorns (known as bellota) and wild herbs. This entirely natural diet and the exclusive ability of the Ibérico pig to store large fatty deposits, which filter throughout the muscle mass liberally marbling the meat in appearance, give it the incomparable tenderness, taste, and texture that make Ibérico de Bellota the best pork in its class.

In Italy, Soprassata will vary greatly as you head north. When you reach Tuscany, it is an entirely different product, similar to head cheese, made from scrap pork products like tongue, ear, and other even less appetizing parts. Our Pantano family premium Soprassata is based on the southern Italian traditional style, Sicilian or Calabrese. It is made only from choice cuts of pork and premium spices, before being ground into sausage, stuffed in casings, smoked, and cured for several months. Highly coveted by Pennsylvania locals, the passion for this unique salametti crossed ethnic boundaries long ago, and our Pantano Soprassata is regularly praised as the best that people have ever tasted.

Sold by the 3.5lb piece.

Leg of the boar is processed with the same method as for all prosciutto the leg of boar is salted, then hung to dry for a year or longer. Best when sliced paper thin for use as a sandwich meat or as an appetizer with fruits like cantaloupe, mango, or pear.

Sold by the 2lb piece.

This meat stands out for its intense juiciness and flavour. Costillas contain a high bone to meat ratio; the meat is highly marbled and infused with the acorn rich flavour. It is located in the thoracic cavity, there are two costillas per pig. The costillas are the same cut as spareribs here in the US.

Also known as the Spare Ribs, this cut weighs an average of 6.25lbs and is cut with one uniform section, and two tapered end pieces.

Known as Pata Negra or Black Hoof, the Ibérico pig, is a descendant of the wild boar that once inhabited the Mediterranean forests. The last free ranging and grazing pigs in Europe, the Ibérico pigs are an integral piece of an ecosystem that exists today solely in the dehesa, the cultivated holm oak and cork forest of western Spain.

During the fattening season or montañera, Ibérico pigs feast almost exclusively on fallen acorns (known as bellota) and wild herbs. This entirely natural diet and the exclusive ability of the Ibérico pig to store large fatty deposits, which filter throughout the muscle mass liberally marbling the meat in appearance, give it the incomparable tenderness, taste, and texture that make Ibérico de Bellota the best pork in its class.

The Chuletero is composed of the ribs and loin. There for, the chuletero can give the chef a cut of meat that is both rich and tender, with consistent properties over a larger yield. The chuletero is a noble cut in Spain; very juicy and tasteful! It is located along the whole loin from shoulder to hip.

Also known as the Bone-in loin, this cut weighs 11lbs and consists of 1-7 Rib Center Cut Roast, 1-3 Rib Roast, and 1 boneless Loin Roast (with feather bones).

Known as Pata Negra or Black Hoof, the Ibérico pig, is a descendant of the wild boar that once inhabited the Mediterranean forests. The last free ranging and grazing pigs in Europe, the Ibérico pigs are an integral piece of an ecosystem that exists today solely in the dehesa, the cultivated holm oak and cork forest of western Spain.

During the fattening season or montañera, Ibérico pigs feast almost exclusively on fallen acorns (known as bellota) and wild herbs. This entirely natural diet and the exclusive ability of the Ibérico pig to store large fatty deposits, which filter throughout the muscle mass liberally marbling the meat in appearance, give it the incomparable tenderness, taste, and texture that make Ibérico de Bellota the best pork in its class.

The Chuletero is composed of the ribs and loin. There for, the chuletero can give the chef a cut of meat that is both rich and tender, with consistent properties over a larger yield. The chuletero is a noble cut in Spain; very juicy and tasteful! It is located along the whole loin from shoulder to hip.

Also known as the Boneless loin with back ribs, this cut weighs 11lbs and consists of back ribs removed from loin, and boneless loin cut into 3 pieces..

Known as Pata Negra or Black Hoof, the Ibérico pig, is a descendant of the wild boar that once inhabited the Mediterranean forests. The last free ranging and grazing pigs in Europe, the Ibérico pigs are an integral piece of an ecosystem that exists today solely in the dehesa, the cultivated holm oak and cork forest of western Spain.

During the fattening season or montañera, Ibérico pigs feast almost exclusively on fallen acorns (known as bellota) and wild herbs. This entirely natural diet and the exclusive ability of the Ibérico pig to store large fatty deposits, which filter throughout the muscle mass liberally marbling the meat in appearance, give it the incomparable tenderness, taste, and texture that make Ibérico de Bellota the best pork in its class.