Taco Night Sampler

1 Review
$190
15 cuts (approximately 10 lbs.) | Free Shipping

With our Taco Night Sampler, you get a variety of top-quality meats and fish ideal for topping tortilla—enough to throw a taco party, or just make Taco Tuesdays more interesting. Sampler includes:

1 Iberico Pork Collar (Cabecero)
2 Grass-fed Silver Fern Farms Angus Beef Inner Skirt Steaks
8 Skinless Boneless Shenandoah Valley Organic Chicken Thighs
4 Mediterranean Sea Bream (Dorada) Fillets

Find cases of items in this Sampler:

Buy Iberico Pork Collars (Cabecero) | Marx Foods
Buy Grass Fed Beef Skirt Steaks | Marx Foods

Sea Bream (Dorada) Fillet from Spain | Marx Foods

Size:

1 Iberico Pork Collar (Cabecero) (2.5 lbs)
2 Grass-fed Angus Beef Inner Skirt Steak (approximately 4 lbs.)
8 Skinless Boneless Organic Chicken Thighs (2.5 lbs.)
4 Mediterranean Sea Bream (Dorada) Fillets (1 lb.)

Features:

  • Free-range, All-natural Spanish Iberico Pork
  • 100% Pasture-raised, Grass-fed New Zealand Angus Beef
  • Free-Range, USDA Certified Organic Chicken
  • Responsibly Farmed Mediterranean Sea Bream—A Seafood Watch “Good Alternative”

Origin:

US, Spain, New Zealand, Canada

Store frozen meats in your freezer until you're ready to use it, then thaw only as much as you plan on cooking.

Thawing Tips

Iberico pork collars are delicious slow roasted or braised. See How to Braise Meat and Braising Liquid Recipes.

Skirt steaks are often marinated for several hours before grilling or sauteing to introduce additional flavor. Skirt steak marinades often involve lime juice, but you can use other citrus juices, vinegar, or wine as a base for your marinade.

Chicken thighs are more succulent and slightly more robust in flavor than breasts. Since they're juicier, they hold up well to high-heat cooking techniques like stir-frying, deep-frying, and grilling.

Sautéing sea bream fillets results in delicious, crisp skin. Start the fillets skin-side down in a hot skillet with a little bit of olive oil. Cook about 2-3 minutes, until the flesh turns opaque about two-thirds of the way up the sides. Flip the fillets and cook about 1 minute more. To achieve a bit of crust, you can dredge the fish in flour before frying. Season the flour with salt & pepper or use your favorite spice blend.

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