Showing 1–16 of 30 results

  • Berkshire Porkchops


    Unlike traditional pork chops, Berkshire pork has a difference which is visible. With a higher marbling and darker, meatier texture, Berkshire pork products are a cut above the rest.

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  • Meatball/Meatloaf Mix


    The perfect blend of Beef, Veal, and Pork for your meatballs or meatloaf. Comes in a 1 lb. package. In the order notes section at checkout feel free to tell us how you want it (ex:Seasoned,With Eggs,Add Breadcrumbs).

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    Thinly sliced pork(Pork Butt) rolled up and seasoned with garlic, parsley and parmigiano. Pork Braciole is classic Italian comfort food and a great dish to make on a wintery Sunday afternoon. Stuffed pork rolls, simmered slowly in tomato sauce so the flavors from the stuffing infuse the sauce and the meat becomes fork tender, all while filling your house with the sweet smell of Italian Sunday dinner!

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  • raw boston butt pork

    Pork Butt (Boston Butt)


    Where To Buy Pork Butt

    If you’re wondering where to buy pork butt, there is no better place than Vincent’s Meat Market.

    Boston Butt aka Pork Butt, despite the name, comes from the upper part of the shoulder from the front leg. A very versatile cut, as it is used for sausage, roast, pulled pork, and other dishes. Pork butt does well with long, slow cooking and is a great choice for barbecued, stewed, or braised meats. Some great dishes to use pork butt in include carnitas, chilis, and pot roast.

    Ordered in 1 lb. increments. When ordering multiple pounds, the product will deliver as one whole piece unless specified. i.e. ordering 5 lbs. would equal one 5 lb. piece.

    Vincent’s Meat Market has been supplying the greater Bronx area with premium pork butt for sale for nearly seven decades.

    Now that you know where to buy pork butt, stop in our store or visit us online today.

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    From the belly of the pig this skin is about 2.25-2.5 feet long and weighs about 1 pound. When stewed, pork skin adds body and gelatin to the stock; when baked or fried, its crisp qualities are incomparable. Whether you’re creating a tasty soup stock or frying up pork rinds, this cut of pork belly skin is perfect for any pork skin recipe. So quit wondering where to buy pork skin; put in your online order or stop by our butcher today. Vincent’s Meat Market offers top-quality pork skins, bacon, pork cutlets, and other types of meat.

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    Pork cutlets are cut from the loin of the pig, which is why they are also known as pork loin cutlets. This cut of pork is lean and boneless, making it easy to prepare and add to your favorite pork recipes. Our pork leg cutlets here at Vincent’s Meat Market are thin and tender, making them easy to prepare and bake, roast, and more. Pick up your own cut of pork cutlets in-store or online today.

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  • Stuffed Pork Chops


    Stuffed pork chops have been a favorite at the dinner table for decades—and for good reason! Loaded with mozzarella, gorgonzola, fontina, gouda, and spinach, the inside comes out velvety smooth for a cheesy dream no one can resist. We coat the outside with a delicious blend of seasoned breadcrumbs, so when it’s oven baked or pan fried, you and your dinner guests can crunch into a heavenly meal.

    Here’s a quick dinner you can really sink your teeth into. These homemade stuffed pork chops are filled with 3 types of cheeses and spinach. They’re definitely a customer favorite!

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  • Pork Belly


    At Vincent’s Meat Market, we offer premium-quality pork belly meat in the Bronx. Pork belly first appeared on dinner tables thousands of years ago in China. Pork curing methods were widespread through the Roman Empire, as well. This mouth-watering, tender cut of meat can be prepared on a skillet, roasted, seared, smoked, or slow roasted in the oven.

    This Pork Belly is cut in strips from the hog’s belly or once the spareribs and loin have been detached. This cut features the skin still attached and is sold in 1 1/2 lb. increments.

    To grab our high-quality pork belly meat in the Bronx, purchase yours at our online shop our visit or store on Arthur Avenue today.

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    Guanciale is produced with whole pork cheeks. It is rubbed with salt, sugar, and spices (typically ground black pepper, thyme or fennel and sometimes garlic) and cured for three weeks. Its flavor is stronger & richer than other pork products, such as pancetta, and its texture is more delicate & silky. Upon cooking, the fat typically melts away giving great depth of flavor to the dishes and sauces it is used in.

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  • Baby Back Ribs (Domestic)


    Widely popular and an American favorite for generations. These ribs are perfect on the grill or in the oven, with bbq sauce or plain.

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  • Applewood Smoked Bacon


    Slow cured and smoked, this bacon is a welcome addition to breakfast.

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    Cut from the center of the pork loin, these pork chops are juicy and tender.

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    Much like pork bacon, beef bacon is made from the beef belly—which is the area of the cow known to be rippled with fatty goodness. When rendered, beef bacon slices look a lot like typical bacon with the familiar ribbons of fat you know and love. Despite its fat content, beef bacon is much leaner and healthier than pork bacon. It has an overall stronger, meatier flavor, making it the perfect choice for meat lovers looking for a healthier alternative.

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    These thick strips that are salt cured and sliced from the pork belly are a delicious way to start your day.

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