Here are some of our Iberico pork choices:
Sausages: We make 5 handcrafted sausages designed to showcase the superior qualities of Iberico pork for sausage making and to please a variety of palates.
Smoked Dry-Cured Bacon – Our bacon is hand-rubbed with a mixture of salt, demerara sugar, and spices then patiently cured for 14 days intensifying the flavor before hickory smoking. Incredible flavor! Available in slabs or sliced.
Smoked Dry-Cured Pork Belly – Just like our bacon, this pork belly is hand-rubbed with a mixture of salt, demerara sugar, and spices then cured for 14 days before hickory smoking. It comes from the back part of the belly which has a slightly higher fat to lean ratio than the front bacon belly. We also have raw (uncured and unsmoked) pork belly available by special order.
Iberico Pastrami – A good pastrami deserves Iberico pork! Ours is cured for 14 days using a traditional pastrami recipe, crusted with seasoning, then hot smoked over hickory for at least 3 hours. Vacuum packed ready to sous vide or steam before serving.
Pork Bundles – Make cooking all parts of the pig a culinary adventure with our 1/8 or 1/4 pig bundles. Packages include pork chops, roasts, sausage, bacon, and pork belly plus hard-to-find items like fat for lard making and skin for chicharrons.
Hard-to-Find-Cuts – Pork cheeks; Smoked jowl; Osso buco (shank); Lardo (cured & seasoned fat that’s an Italian favorite); Pork skin (make cracklings or chicharrones); Ground fat (make lard or use like shortening or cooking oil); Leaf fat (makes great lard for baking); Pork liver (for pate’ or a great liver and onions dish); Pigs feet; Pigs head (make hog’s head cheese or souse).