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Braising

Braising is a cooking technique that breaks down tougher cuts to reveal their complex flavors. It is braising that makes brisket, pork belly, osso buco, short ribs and hind shanks taste their best. Perfect for comfort food cooking, these braising cuts need time and moisture to achieve fall-apart tenderness. Peruse our selection of braising meats ideal for this technique.

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  • Cured & Smoked Meats

    Ventrèche - French Pancetta

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  • Moulard Duck

    Moulard Duck Legs

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  • Porcelet (Milk-Fed Pork)

    Porcelet Collar

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  • Porcelet (Milk-Fed Pork)

    Porcelet Belly

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    Ends 12pm EDT, Tuesday, July 2nd