Whether you’re here to learn, cook, or just appreciate good meat, this is where tradition and flavor meet-straight from the block.
Bright, zesty Citrus Marinated Chicken Breast and Boneless Skinless Thighs from Panizzera Meat Co., made with black pepper, lemon peel, orange peel, garlic, white sugar, crushed red pepper, citric acid, and parsley. Perfect for grilling, tacos, rice bowls, skewers, salads, and easy weeknight meals.
Learn the difference between picanha and tri-tip, two flavorful cuts perfect for weekend cooking. This guide covers the history of each cut, butcher tips, and three easy ways to cook them: BBQ grill, sous vide, and reverse sear. Perfect for Sonoma County backyard BBQs, family dinners, and anyone who wants to cook beef the right way.
Learn how to cook fresh sausage using simple methods like poaching, pan cooking, oven roasting, and grilling. Tips for cooking Italian sausage, bratwurst, merguez, bangers, and more.
Learn how to cook a thick tomahawk steak using reverse sear, sous vide, or grill techniques for steakhouse-quality results at home.
Best meats for a rainy weekend: chuck roast, short ribs, and soup bones. Slow-cooked, rich, and perfect for cold weather meals.
Herb-crusted leg of lamb is a classic Easter centerpiece. Learn how to roast it perfectly with garlic, rosemary, and simple techniques for tender, flavorful results.
Shop Father’s Day gifts from Panizzera Meat Co. in Occidental, including our $75 Father’s Day Box with USDA Prime Ribeyes, Italian Sausage and burger patties, plus premium jerky, snack sticks, T-shirts, hats and gift cards.
Build the perfect Sonoma County picnic pack with Panizzera premium jerky, pork and beef snack sticks, Olympia Provisions salami, pâté and rillettes, plus seasonal jams from Lala’s Jam Bar in Petaluma. Perfect for wine tasting, river days, farmers markets, road trips, camping, and Wine Country weekends.
A tour and history of some of our regional sausages, including Italian sausage, merguez lamb sausage, boerewors, bratwurst, weisswurst, knackwurst, British bangers, currywurst, and chicken apple sausage. Made in Occidental, California using traditional recipes and high-quality ingredients.
Panizzera Meat Co. in Sonoma County sources grass-fed, grass-finished beef from Full Circle Ranch (Santa Rosa) and Marin Sun Farms (Petaluma) and values transparency in helping customers understand the difference between local and USDA Prime beef.
Air-chilled chicken vs water-chilled chicken explained. Learn why air-chilled poultry from Petaluma Poultry delivers better flavor, texture, and cooking performance with no added water.
Discover hanger steak at Panizzera Meat Co.—a rich, tender cut known as the hanging tenderloin. Learn how to cook it and why it’s a butcher favorite.