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Don't be misled by the giant pig in the chef hat standing in front of this tiny butcher shop, run by the Esposito family since 1922. While it made its name in pork, many other delicacies await. Spicy soppresseta and other sweet and hot sausages hang above the counter, and the staff will gladly let you sample them. Beef, lamb and poultry are available in a variety of cuts and packaged Italian goods fill the shelves. But what really distinguishes Esposito from other butchers are the heat-and-serve items, like tangy baked eggplant roll with ricotta and spinach, and baseball-sized rice balls—crisp shells holding together fillings of creamy ricotta flecked with prosciutto, or sausage with broccoli rabe. — Justin Hartung