Wagshal’s Imports- Fermin Ibérico de Bellota Smoked Panceta A high end, artisanal pork product made from the one-of-a-kind Ibérico de Bellota breed from Spain, traditionally cured and hickory smoked here in the United States for some of the most flavorful, high quality panceta on the market. The masses voiced the demand, and these companies responded. The FABI Awards recognizes progressive food […]

New York Times, April 17, 2012 Call it the other red meat. Uncured cuts of pork from Spanish Ibérico pigs, the same ones that forage for acorns and become some of the finest hams on the planet, are now being sold online in the United States, by Wagshal’s in Washington; La Tienda in Williamsburg, Va.; […]

If you loved January’s one-two punch of strange animal-themed holidays, Squirrel Appreciation Day and National Penguin Awareness Day, you’re sure to enjoy National Pig Day! It’s celebrated this year, as it has been every year since 1972, on March 1. If you’re not in the mood to roast a pig, then be sure to check out Wagshal’s Imports where you […]

Cooking up a crown roast may seem a bit intimidating but it’s actually quite easy. The following are tips from Wagshal’s, Pam Ginsberg: 1. In a small bowl, mix rosemary, thyme, pepper and salt. Rub inside and outside of pork rib crown roast with mixture. 2. Place roast in a large roasting pan over celery […]

If you’re a fan of Spanish cuisine – or high quality products in general – you already know about the acorn-fed jamón ibérico de bellota, and its creamy, nutty fat. Perhaps you wonder, “what happens to the rest of the pig”? The following article is from The Upstart Kitchen. A food blog jam-packed with recipes, […]

Fermin Serrano de Lomo (Cured Serrano Pork Loin) Serrano de Lomo is dry cured loin made in the mountains south of Salamanca, Spain.  This Fermin product is an exceptionally good value, it is exceptionally flavorful and is excellent when paired with a nice Manchego cheese. Cured for a minimum of 22 months from only Spanish […]