Slideshow: 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.
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.
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.
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.
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.