Planning on unleashing a post-lent meat spectacular for Easter dinner? Parts & Labor’s butcher shop has you covered. Ribeye? Check. Bone-in pork chops cut to your liking? Sure. Local guinea hen? Yup. Mutton? Obviously. Opening today, the locally-sourced shop will not only offer raw cuts but also cured meats, pâtés, milk, butter, pickled vegetables, and other comestibles such as their signature Snake Oil hot sauce to take home. Lead by head butcher and executive chef George Marsh (profiled here), the shop specializes in seam butchery, a method referring to following a bone, tendon, or muscle seam as you cut to minimalize any waste. With products sourced from local farms such as Liberty Delight (beef), Whistle Pig Hollow (pork), Rettland Farm (pork), and Many Rocks (goat) it’s clear our protein choices just got upgraded from the plastic-wrapped options available elsewhere. Cured meats will include kielbasa, salami, mortadella and country ham and we’re told the staff will be on hand to talk cooking methods for various far-out cuts like bavette and culotte. We’re intrigued by the sound of those. If you aren’t quite ready to tackle cooking said cuts yourself, fear not, the restaurant and pub, featuring over 20 regional and farm […]
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