Gallery: Market Tours: Esposito's Pork Shop, Feeding Midtown Since 1932

Esposito's Pork Shop
Esposito's Pork Shop

The store opened on the corner of Ninth Avenue and 38th Street in 1932. Prior to that, it was located on Mulberry Street in Little Italy.

Chicken Andouille with Cheddar Cheese
Chicken Andouille with Cheddar Cheese

Esposito's sells over 3,000 pounds of sausage a day to its retail and wholesale customers. Its all-chicken line of sausages is fairly new. "They didn't believe in chicken back then," Robert Esposito said of the old days.

Provolone and Parsley Pork Sausage
Provolone and Parsley Pork Sausage

The store's signature sausage is stuffed with cheese and fresh herbs.

Pork Breakfast Sausage
Pork Breakfast Sausage

Like the store's signature provolone sausage and its basic sweet and hot sausages, the breakfast sausage recipe, too, is the same as when the store opened over 100 years ago.

Chorizo
Chorizo

The store makes both fresh (shown here) and smoked.

Cacciatorini
Cacciatorini

Sausage, when dried, becomes salami. Here, the store's cacciatorini, a small pork salami ideal for snacking.

Sweet and Hot Salami
Sweet and Hot Salami

And a larger version, available either sweet or hot.

Short Ribs
Short Ribs

Store owner Robert Esposito said that sales of the long-cooking cut of meat have surged in the past few years.

Lamb
Lamb

Several cuts of lamb are shown here, including lamb shank (back left) and shoulder chops (back right).

Ground Beef
Ground Beef

Esposito's grinds beef daily, but can still run out, so get there early.

Chicken Case
Chicken Case

Esposito's sells only free-range chicken, whole or in pieces.

Game Birds
Game Birds

In addition to duck and cornish hens, Esposito's carries a large range of game, including venison, goose, and rabbit.

Cow's Feet
Cow's Feet

Traditionally cooked into soup or stew. "Even though they look tough, they really do break down and become tender," owner Robert Esposito assured me.

Pigs' Feet
Pigs' Feet

And just a little more "out there": pigs' feet. "We don't shy away from using every cut," Robert said.

Tripe
Tripe

More offal: a bin of tripe, or cow stomach.

A Duo of Livers
A Duo of Livers

On the left, frozen, is a mature cow's liver. On the right, fresh, is calf liver. Owner Robert says that both are popular with customers.

Tongue Wagging
Tongue Wagging

Smoked beef tongue is delicious thinly sliced on a sandwich with mustard. The store also carries fresh beef and pork tongues.

Smoked Pork
Smoked Pork

Shanks (left) and neckbones (right) help flavor bean and lentil soups.

More Pork
More Pork

The salt pork in the middle is traditionally used to flavor baked beans.