THE PANTRY 
Pork Sugo
a rich reduction sauce for meats and pasta, or an easy gravy base; a pork demi-glace; 8oz container
Lard
pure, snow white rendered leaf lard for baking and cooking; 8oz container
Pork Stock
a versitle stock made from just meaty pork bones and water (no salt or aromatics added)
Salt Pork
old-fasionsd salt-cured belly, adds a salty-sweet porkiness to beans, soup or greens without the smokiness of bacon or the aromatics of pancetta
Smoked Ham Hock
a smoke, meaty essential for greens, beans or soup
Tasso Ham
spicy smoked pork; a Cajun seasoning staple with a T&T twist much leaner than the traditional method