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
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
The store's signature sausage is stuffed with cheese and fresh herbs.
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.
The store makes both fresh (shown here) and smoked.
Sausage, when dried, becomes salami. Here, the store's cacciatorini, a small pork salami ideal for snacking.
Sweet and Hot Salami
And a larger version, available either sweet or hot.
Store owner Robert Esposito said that sales of the long-cooking cut of meat have surged in the past few years.
Several cuts of lamb are shown here, including lamb shank (back left) and shoulder chops (back right).
Esposito's grinds beef daily, but can still run out, so get there early.
Esposito's sells only free-range chicken, whole or in pieces.
In addition to duck and cornish hens, Esposito's carries a large range of game, including venison, goose, and rabbit.
Traditionally cooked into soup or stew. "Even though they look tough, they really do break down and become tender," owner Robert Esposito assured me.
And just a little more "out there": pigs' feet. "We don't shy away from using every cut," Robert said.
More offal: a bin of tripe, or cow stomach.
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.
Smoked beef tongue is delicious thinly sliced on a sandwich with mustard. The store also carries fresh beef and pork tongues.
Shanks (left) and neckbones (right) help flavor bean and lentil soups.
The salt pork in the middle is traditionally used to flavor baked beans.