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…
Jamón is the leg of the Ibérico pig that has been dry-cured for at least 2½ to 3 years. Deep red in color, it is intensely flavorful with the perfect balance of savory and sweet. The rich, buttery fat melts in your mouth. We have bone-in, boneless, and presliced Jamón available. All Dehesa Cordobesa® products are “de Bellota 100% Ibérico,”…
Jamón is the leg of the Ibérico pig which has been dry cured for at least 2½-3 years. Deep red in color, it is intensely flavorful with the perfect balance of savory and sweet. Boneless 1/10#, Bone In 1/16#, presliced (preorder) Bellota (acorn) means the pigs have been on the plains eating acorns for the last 3 or 4 months…
Ka¨sekrainer, a beloved European style sausage is now made even more delicious with the inclusion of Jarlsberg®. This unique cheese filling, originating from Norway with its recipe dating back to 1956, infuses the sausages with a sweet and nutty flavor, pairing perfectly with the smoked pork and beef. Each melty bite of Jarlsberg® creates an unforgettable Ka¨sekrainer experience that is…
Ka¨sekrainer, a beloved European style sausage is now made even more delicious with the inclusion of Jarlsberg®. This unique cheese filling, originating from Norway with its recipe dating back to 1956, infuses the sausages with a sweet and nutty flavor, pairing perfectly with the smoked pork and beef. Each melty bite of Jarlsberg® creates an unforgettable Ka¨sekrainer experience that is…
Big chunks of ham. Bigger garlic flavor. Old world German bolognas packed a more powerful flavor and heartier texture. Inspired by this, we know Schaller & Weber Krakauer has to make an impact wherever it’s served. This finely ground bologna has thick chunks of pork and big garlic flavor for a look and taste that is sure to be a…
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.
2 shanks/pack. 10 packs/case. 18-20oz 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.
ABO, chump off and shank on bone-in lamb leg. 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.
Our grass-fed lamb is the product of a clean, natural and free-range environment. Humanely-raised in Australia, the young lambs graze on spacious pastures of rye grasses and clover. They are never given antibiotics or growth hormones, and are raised to maturity in 6 months, instead of the typical 9-12 months of domestic lamb. The idyllic growing conditions, low-stress environment and…
~220ct. 100% Denuded lamb Tenderloins. 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.
100% Denuded lamb loins. 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.
100% Denuded lamb loins. 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.
Lomo is dry-cured pork loin with paprika on the rind and mixed into the grain of the meat, as is customary in Spain. Tender and lean, it is deep pink with a layer of fat around the perimeter, with a savory and nutty flavor and a hint of smoky spice. Our lomo is the only loin made from 100% Ibérico…
Paleta is the meat from the shoulder (the front leg) of the Ibérico pig. The deep red dry-cured meat is marbled throughout with fat. Smaller than jamón (the back leg), it needs less time for aging, a minimum of 18 months. The meat is intensely flavorful and well balanced with a mix of savory and sweet. The rich, buttery fat…
This is how we do in Brooklyn. Honey-brined beef coated with a coriander crust is smoked for 5 hours until it’s just tender. It’s great for slicing thin and serving on cold or hot sandwiches. Now’s the time to break out your favorite sour pickles.
Organic Country Pork Pâté, 4oz Slice. Non-GMO, Gluten Free, Artisanal, Handcrafted, No Preservatives or Colorings. Pairing: A full-bodied red wine, robust and fruity with minimal influence of oak or a light to medium-bodied red wine with a hint of earthy aromas balanced by a fruit-forward bouquet.
