Pork Kidney — 3 lb Bag

Pork kidney, halved and bagged. Kidney rewards a little prep: split it, cut out the white core, then soak the pieces in cold water, milk, or a splash of vinegar for an hour and rinse. Skip that step and it will taste the way people who dislike kidney expect it to taste.

Done right it cooks in minutes — hot pan, onion, garlic, a pour of dry sherry for riñones al jerez. Overcook it and it tightens up like rubber, so pull it early.

• USDA-inspected pork, processed in our own federally inspected facility.
• Fresh-frozen, never aged — frozen within days of processing.
• Approximately 3 lb per bag.
• Keep frozen. Thaw overnight in the refrigerator, then soak and rinse before cooking.
• Local pickup only at our Hialeah plant. Bring your order number to the office.