
Cabassi & Co.
Quick Facts
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Species Name
Wagyu
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Origin
Mendooran / Binnaway
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Harvest Method
Pastured
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Range & Habitat
New Zealand & Australia
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Producer

Range & Habitat
Pacific Seafood
From our humble beginnings in 1941, Pacific Seafood has grown to employ more than 3,000 team members across 41 facilities in 11 states.
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Moist, Tender, Succulent
Suckling lamb (aka sucking lamb, milk-fed lamb, cordero lechal) is a highly prized delicacy in Spain, France, and Italy. Most often slow roasted on the bone, suckling lamb meat is particularly moist, tender & succulent, with a mild flavor. It’s particularly associated with spring in Europe – especially Easter banquets, but is delicious year round. These whole lambs are sold cut into eight sections in the Spanish style. New potatoes are the most traditional side dish for roast suckling lamb. Try sauteing or roasting them in some of the rendered lamb fat!
Moist, Tender, Flavorful
The "Heluka® boar" was developed from an early heritage breed. This particular boar was created based on his genetic ability to produce great tasting, naturally flavorful pork without artificial enhancement.
Succulent
Pasture-raised in Spain on a diet of grain, grass, forage and acorns. Protected from the central mountainous region of the Iberian Peninsula, the privileged microclimate in this area with its cold, dry winters and its short, mild summers is an ideal setting for our hams to dry and mature perfectly. In this area, with its unbeatable microclimate, every day hundreds of artisans, who are sons and grandsons of artisans, slowly and masterfully create the Guijuelo Iberian Ham, which is a 'one-of-a-kind in the world.'